Eggnog French Toast with Pistachio Brittle
Recipe from Santos Loo
Eggnog and French toast share nearly the same ingredients — eggs, milk, sugar, and spice — which makes combining them an easy leap. Instead of deciding which came first, this recipe brings both together in a holiday breakfast that feels classic and clever.
Thick slices of buttery brioche are soaked in a rich, creamy egg base infused with vanilla, cloves, nutmeg, and cinnamon. Each slice is toasted to golden perfection on the Large Griddle Pan or Ceramic Always Pan, then topped with rum maple syrup, spiced whipped cream that tastes like fluffy eggnog, and shards of pistachio brittle for a touch of crunch. Each component is simple to make, but together they create a breakfast worthy of Christmas morning — or any morning that deserves something special.
30 minutes
40 minutes to 1 hour
8 slices
What You'll Need
Ingredients
Pistachio Brittle
½ cup granulated sugar
1 cup shelled pistachios
Pinch of salt
Rum Maple Syrup (makes 1 cup)
1 cup maple syrup
4 ounces dark rum
1 teaspoon vanilla extract
½ teaspoon kosher salt
Spiced Whipped Cream
1 cup heavy cream, chilled
1 teaspoon vanilla extract
Pinch of ground cloves
¼ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
2 tablespoons maple syrup
Eggnog Base and French Toast
1 cup whole milk
1 cup heavy cream
¼ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 tablespoons granulated sugar
4 large eggs
6 tablespoons unsalted butter, for greasing pan
8 slices thick-cut brioche
Directions
Step 1
Make the pistachio brittle. Line a heatproof tray with parchment and spread the pistachios in a single layer. Add the sugar to a clean, dry saucepan and cook over medium-low heat, without stirring, until melted and the color of maple syrup, about 8 to 10 minutes. Swirl the pan gently if needed for even melting. When the caramel is dark amber and foaming, remove from the heat and quickly pour over the pistachios to coat. Sprinkle lightly with salt. Let cool at room temperature until hardened, about 30 minutes, then roughly chop.
Step 2
Make the rum maple syrup. In the Mini Always Pan, combine the maple syrup, rum, vanilla, and salt. Bring to a gentle simmer over medium-low heat and cook for 5 minutes to reduce and mellow the alcohol flavor. Remove from the heat and let cool. Serve at room temperature.
Step 3
Make the spiced whipped cream. In a large bowl, combine the heavy cream, vanilla, spices, and maple syrup. Whip until medium-stiff peaks form, about 2 to 3 minutes with a hand mixer. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
Step 4
Make the eggnog base. In the Mini Perfect Pot, combine the milk, cream, spices, vanilla, and sugar. Bring to a gentle simmer over medium-low heat, whisking occasionally, and cook for 8 minutes to infuse the flavors. Transfer to a bowl and chill until ready to use.
Step 5
Cook the French toast. Whisk the eggs in a shallow dish, then add the chilled eggnog mixture and whisk to combine. Dip each brioche slice into the mixture, coating both sides for about 20 seconds per side.
Heat the Large Griddle Pan or Ceramic Always Pan over medium-low heat and add butter to coat. Cook the French toast in batches until golden brown on both sides, about 5 minutes per side. Keep warm in a 300°F oven until ready to serve.
Step 6
Serve. Plate the French toast and top with rum maple syrup, spiced whipped cream, and chopped pistachio brittle. Serve warm.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
