Ingredients

Units Scale

FOR THE FRENCH TOAST:

8 1″ thick slices of day old brioche (we use Pasquier brand available at Whole Foods & Trader Joes)
1 cup high quality egg nog (we use Clover organic)
2 eggs
4 tbsp unsalted butter
*see notes below for oven baked method

FOR THE PERSIMMON & POMEGRANATE TOPPING

4 fuyu persimmons, peeled, seeded & sliced
3 tbsp maple syrup
2 tbsp unsalted butter
1 pomegranate, de-seeded
maple syrup to serve

Instructions

Melt the 2 tbsp of butter & 3 tbsp of maple syrup together in a small saucepan – add prepared persimmon slices & stir to coat
Cook persimmons over low heat, gently stirring until they are just soft (this can take 5-15 minutes, depending on how firm your fuyu persimmons are)
Whisk together eggnog & eggs in a shallow bowl until well combined
Heat a skillet or griddle over medium heat & melt 1 tablespoon of butter for every two slices of toast you are frying
Dip each slice of bread into the eggnog coating to thoroughly coat & immediately fry for about 3 minutes on each side until golden brown, being careful not to burn them
Serve topped with warm persimmons, a drizzle of maple syrup & a sprinkle of pomegranate arils

Notes

FOR ALTERNATE OVEN BAKED METHOD:

Butter a baking pan that will snugly fit the 8 slices of bread layered over one another.
Increase the eggnog to 1 1/2 cups & whisk together with three eggs for the coating.
Dunk all of the bread in the eggnog coating & arrange in the baking pan.
Pour excess coating over the bread in the pan & allow to soak for at least one hour and up to overnight in the fridge.
When ready to bake, pre-heat oven to 350°F for 30 minutes or until puffed and golden brown.
While the french toast bakes, prepare the fruit topping & serve as above

Prep Time: 0 hours
Cook Time: 0 hours

Nutrition

Serving Size: 2 slices