Our culinary manager Wes Martin transforms his Eggnog Challah French Toast into a show-stopping bake—elegant, yet even easier than French toast. Just slice and arrange a loaf of soft challah in a dish, pour over with eggs and warm-spiced eggnog, and pop in the oven. Clementine zest and juice from clementines, baked on top, adds a tangy-sweet lift. Watch how it's made on Instagram.
Ingredients
8 ounces Challah (about ½ loaf), sliced ¼-inch thick
Softened butter, for the baking dish, plus more for serving
1 ½ cups eggnog
3 large eggs
2 tablespoons brandy, bourbon, or rum, optional
2 clementines
¼ cup chopped pecans
2 tablespoons packed brown sugar
Softened butter and pure maple syrup, for serving, if desired
Recipe
Heat the oven to 350°F with a rack in the middle position. Butter a 9-inch deep-dish pie plate and arrange the challah slices in concentric circles, slightly overlapping in it.
In a large pitcher, whisk together the eggnog, eggs, and brandy until combined. Grate the zest of the clementines into the mixture and combine; halve the clementines crosswise.
Slowly and evenly pour the eggnog mixture over the bread in the pie plate, being sure to cover the bread surface with liquid. Scatter the pecans evenly over the top. Nestle 3 of the clementine halves in the center of the dish, cut side up, and sprinkle the brown sugar over the top of the bread and fruit. Bake until the edges are crisp and the custard is set, 35 to 40 minutes.
Cool for 10 minutes on a rack. Using tongs, squeeze the juice from the clementines over the bread; slice and serve with butter and maple syrup.
Join the conversation on Facebook, Twitter, Instagram and Pinterest.
And if you're looking for more Milk Street, check out our livestream cooking classes with our favorite chefs, home cooks and friends for global recipes, cooking methods and more.
