Sourdough Eggnog French Toast
Crusty sourdough soaked in rich eggnog custard, seared in butter, finished in the oven, and served with warm maple cinnamon apples.
Ingredients
For the French Toast:
- 2 cups Mayfield eggnog
- 4 large eggs
- 5-6 large slices of crusty sourdough bread
- 1 tablespoon butter divided
For the Maple Cinnamon Apples:
- 1 large apple such as Honeycrisp or Cosmic Crisp
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 tablespoon butter
- Fresh lemon zest to taste
For Serving:
- Maple syrup for drizzling
Instructions
- Prepare the custard. In a large, shallow dish, whisk together the eggnog and eggs until smooth.
- Soak the sourdough. Arrange the sourdough slices in the custard and let them soak for about 15 minutes. Turn the bread as needed and spoon the custard over the tops to help it absorb evenly.
- Sear the bread. Preheat the oven to 350°F (175°C). In a large oven-safe skillet over medium heat, melt 1/2 tablespoon butter. Sear the bottom of the soaked sourdough slices for about 3 minutes, until golden and set. Transfer the first batch to a parchment-lined baking sheet. Add the remaining butter to the skillet and sear the remaining bread for about 3 minutes on the bottom, leaving this second batch in the skillet.
- Finish in the oven. Transfer both the skillet and baking sheet to the oven and bake for 15-20 minutes, or until the custard is set and the French toast is cooked through.
- Cook the apples. While the French toast bakes, core the apples and thinly slice them. Melt the butter in a skillet over medium heat. Add the apple slices, maple syrup, and cinnamon. Cook for 5-8 minutes, stirring occasionally, until the apples are tender and lightly caramelized. Remove from the heat and stir in a little fresh lemon zest.
- Serve. Serve the warm French toast topped with the maple cinnamon apples and a drizzle of maple syrup.
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