All the seasonal things: get cozy with the recipe we’ll be making for every holiday brunch this year.
Photos by Jessie Snyder
Eggnog French Toast
7 to 8 thick (1 inch) slices of your favorite bread (I used a fluffy white sourdough)
For the eggnog batter:
1 can full fat coconut milk
1/3 cup plain nut milk
1 large, ripe banana
1/2 teaspoon ground nutmeg
1/2 teaspoon ground vanilla bean seeds (or 2 teaspoons extract)
coconut whipped cream (recipe follows)
coconut whipped cream:
1 can full fat coconut milk, refrigerated overnight
1/4 teaspoon ground vanilla bean seeds (or 1 teaspoon extract)
Preheat the oven to 375F.
Cut the slices of bread into quarters and arrange in a 9x13 inch ceramic/glass baking dish.
Combine the ingredients for the eggnog batter in a blender and puree on high until smooth (about 30 seconds). Pour the batter over the cubes of bread slowly, lifting the slices to make sure they soak in the mixture evenly. The goal is to have the bread soak up the majority of the batter, leaving very little to settle at the bottom of the dish.
Bake for 45 minutes to one hour. The bread should be browned nicely on top, and the batter firm. Remove when ready and set aside for 5 minutes to cool slightly before drizzling on the maple butter.
The maple butter brings sweetness to the dish without making it soggy like maple syrup would. Drizzle a generous portion of maple butter on top of the baked french toast before serving. Optional: serve each plateful with a dollop of vanilla bean coconut cream (instructions below).
For the coconut whipped cream, turn the refrigerated can of full fat coconut milk upside down and open with a can opener. Pour off the liquid and scoop out the thick cream from the bottom of the can. Add the vanilla and whip on high using an electric hand beater until thick and fluffy. Chill in an airtight container in the fridge until ready to use, then serve — ideally at a brunch with all your friends. Happy holidays!