Stuffed Eggnog, Brie & Strawberry French Toast
Nice and rosy
And comfy cozy are we
We snuggle close together
Like two birds of a feather would be
French toast is better
with eggnog, berries and Brie!
First, make the strawberry compote by adding the strawberries and maple syrup to a saucepan and heat over medium-high heat. You’ll want them to cook down and reduce, stirring frequently, until you get a jam-like consistency. This will take approximately 10 minutes.
While the compote is cooking, prepare your french toast dip and heat a skillet over low-medium heat.
Add the eggnog, ground flax, cinnamon and vanilla to a large bowl and whisk together. Then take the arrowroot and add 1 Tablespoon of water and whisk together. Add the arrowroot mix to the eggnog mix and whisk together until everything is combined.
For the stuffed french toast, you’re going to want to assemble it as if you would a grilled cheese.
Slice the Brie in about 6-8 thin triangles. Take 2 slices of bread and in the middle add half of the brie (about 3-4 triangles) in a layer on the bread. Then add about 1 Tbsp dollop of strawberry compote, followed by some fresh sliced strawberries.
If your pan is warm-hot (but not extremely hot), you’re ready to cook the french toast, add about ½ Tbsp Nuts for Cheese Salted Butter to the pan, covering the skillet.
Dip the assembled french toast gently into the eggnog mix. It’s important that you do not let it soak! Just a gentle and quick dip covering each side.
Add to your pan and cook on medium for 4-5 minutes, until golden brown, on each side.
Repeat for the second french toast.
Garnish with more compote, fresh butter, cinnamon or icing sugar, maple syrup.
Ingredients
Directions
First, make the strawberry compote by adding the strawberries and maple syrup to a saucepan and heat over medium-high heat. You’ll want them to cook down and reduce, stirring frequently, until you get a jam-like consistency. This will take approximately 10 minutes.
While the compote is cooking, prepare your french toast dip and heat a skillet over low-medium heat.
Add the eggnog, ground flax, cinnamon and vanilla to a large bowl and whisk together. Then take the arrowroot and add 1 Tablespoon of water and whisk together. Add the arrowroot mix to the eggnog mix and whisk together until everything is combined.
For the stuffed french toast, you’re going to want to assemble it as if you would a grilled cheese.
Slice the Brie in about 6-8 thin triangles. Take 2 slices of bread and in the middle add half of the brie (about 3-4 triangles) in a layer on the bread. Then add about 1 Tbsp dollop of strawberry compote, followed by some fresh sliced strawberries.
If your pan is warm-hot (but not extremely hot), you’re ready to cook the french toast, add about ½ Tbsp Nuts for Cheese Salted Butter to the pan, covering the skillet.
Dip the assembled french toast gently into the eggnog mix. It’s important that you do not let it soak! Just a gentle and quick dip covering each side.
Add to your pan and cook on medium for 4-5 minutes, until golden brown, on each side.
Repeat for the second french toast.
Garnish with more compote, fresh butter, cinnamon or icing sugar, maple syrup.