2 medium free-range eggs (preferably organic and as fresh as possible)
75g golden caster sugar
250ml whole milk
200ml double cream
75ml rum, bourbon or a mixture of the two, depending on your preference
Freshly grated nutmeg, to taste
French Toast
1 loaf of brioche, sliced into 5cm thick slices
Dark chocolate
Cinnamon sugar, for dusting
Eggnog Cream
Reserved eggnog
200ml double cream
Redcurrants, to serve
Steps
Eggnog
Whisk the egg yolks in a bowl with the caster sugar until the mixture has thickened slightly. Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way.
Pour half of this mixture into a shallow bowl and save half of it for later.
French Toast
Cut pockets in the bread slices, and insert a few squares of chocolate.
Place the bread pockets into the eggnog mixture and leave for 30 seconds each side to soak. Butter a medium frying pan and place over a medium heat. Place a bread pocket in the pan and cook for 2 minutes on each side, or until golden brown on each side.
Eggnog Cream
Meanwhile, whisk 200ml double cream until it forms soft peaks and slowly add the reserved half of the eggnog until it forms a soft cream.
Remove from the pan and serve dusted with cinnamon sugar, and the eggnog cream and extra eggnog on the side if desired.