Eggnog French Toast with Quick Blueberry Syrup
Viking Cooking School
You could make the sauce with cranberries too if they’re in season!
- 2 eggs
- 1 pinch salt
- 2 cups eggnog
- 8 slices Brioche or bakery challah, 3/4-in. thick, or another soft yellow bread
- 1/2 cup maple syrup
- 2 tablespoons water
- 1/2 pint blueberries (or 1 cup cranberries)
- 1/2 cup creme fraiche or sour cream
In a medium bowl, whisk eggs. Then whisk in the salt and eggnog.
Pour mixture into a shallow baking dish. Working in batches if necessary, place the bread in the dish and let soak a few minutes, then turn and soak on the other side.
Cook soaked bread on a grill or buttered griddle until golden brown, then turn and repeat on the other side.
For the blueberry sauce, in a sauté pan add maple syrup and water and bring to a boil.
Add blueberries and cook until they start to burst and break down.
Pour cooked mixture into a blender and whiz it to make a sauce or just mash it with the back of a fork.
Keep warm and pour the sauce over the French toast, then top with dollops of creme fraiche or sour cream.
4-6 servings
