Ingredients:

  • 2 cups full fat eggnog
  • 3 large eggs
  • 2 large egg yolks
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 8 slices thick cut brioche bread
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. Whisk the 2 cups eggnog, 3 eggs, 2 yolks, vanilla, nutmeg, cinnamon, and salt in a wide, shallow dish.
  2. Place your skillet over medium low heat and add 1 tbsp of the unsalted butter and 1/2 tbsp of the neutral oil.
  3. Place 2 slices of brioche into the custard for exactly 20 seconds per side until the bread feels heavy but not falling apart.
  4. Place the soaked slices into the hot pan. Cook for 3 to 4 minutes per side until deep golden brown and fragrant.
  5. Adjust the flame if the butter starts to smoke; you want a slow sizzle, not a rapid fry.
  6. Wipe the pan clean with a paper towel between batches and add the remaining butter and oil.
  7. Transfer cooked slices to a wire rack or a warm oven (200°F) for 2 minutes until the exterior slightly firms up.
  8. Dust with a light coating of powdered sugar or a drizzle of maple syrup while still hot.