Ingredients
Equipment
Method
- Cut brioche or challah into 1-inch cubes. Slightly stale bread works best to avoid sogginess.
- In a large bowl, whisk together eggnog, eggs, cinnamon, nutmeg, and vanilla extract until smooth.
- Add bread cubes to the custard and gently toss to coat. Let soak for 2 minutes to absorb.
- Heat a large skillet over medium heat. Melt 2 tablespoons butter until foamy but not browned.
- Using tongs, add soaked bread cubes to skillet. Cook 1–2 minutes per side, rotating to brown all sides.
- Transfer to a platter and serve warm. Garnish with maple syrup, powdered sugar, or festive toppings.
Nutrition
Notes
Use slightly stale brioche or challah for best results. Add a splash of rum extract for a grown-up twist or orange zest for brightness. Prep ahead by soaking the bread overnight, and cook fresh in the morning. Serve with toppings like maple syrup, whipped cream, or fruit compotes for a brunch bar experience.
