Who's Up for Brunch?

Whether you're looking to fuel up before tomorrow's epic gift-opening session, or you want a tasty dish to usher in the New Year, this recipe by the Parthenon Diner's John Sousoulas has you covered.

Eggnog Challah French Toast

Makes 1 serving

1 tablespoon butter (for frying)

2 slices challah bread, approximately 1-inch thick

1 egg, beaten

½ cup milk

Pinch of salt

1 tablespoon sugar or honey

Optional additions:

¼ teaspoon cinnamon

1/8 teaspoon vanilla

Preheat cast-iron skillet over medium heat.

In a medium bowl, beat egg and milk together with salt, sweetener, and flavorings. Pour over challah slices in shallow baking tray (or simply dunk the bread in the mixture).

Melt butter until it stops foaming; that's when you'll know it's ready. Place sodden bread in skillet, and cook it for roughly 5 minutes to a side. It will firm up as it cooks, so you'll be able to tell when it's ready.

Serve with warm maple syrup, with or without butter melted into it.

*For an easier recipe, buy ready-made eggnog and dip the challah bread in it. After cooking, sprinkle with powdered sugar and cinnamon.

-Recipe by John Sousoulas of the Parthenon Diner Restaurant, with locations in Branford and

Old Saybrook (www.parthenondiner.com)