• 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
  • For the french toast:
  • 1 loaf of brioche, sliced into 5cm thick slices
  • Dark chocolate
  • Cinnamon sugar, for dusting
  • For the eggnog cream:
  • Reserved eggnog
  • 200ml double cream
  • Redcurrants, to serve


  1. To make the 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.
  2. Pour half of this mixture into a shallow bowl and save half of it for later.
  3. Cut pockets in the bread slices, and insert a few squares of chocolate.
  4. 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.
  5. 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.
  6. Remove from the pan and serve dusted with cinnamon sugar, and the eggnog cream and extra eggnog on the side if desired.