Tuesday, December 30, 2008
Ring in the New Year with Bourdon French Toast
Okay I realize that this is yet another recipe with bourbon, but I just can't help it! Baking and bourbon are a match made in heaven. I find myself adding a dash (or more) in all kinds of things. So of course when I was making french toast, I just had to try adding a bit of bourbon to the soaking mixture. I loved the flavor it added to this already decadent breakfast dish. Perfect for the holiday's. What better way to welcome the New Year than with a great breakfast?
8 large slices hearty white sandwich bread
1 1/2 cups whole milk or half and half, warmed
3 large eggs (for a richer french toast use just the yolks)
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
pinch of fresh grated nutmeg
2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
1/4 teaspoon salt
1 tablespoon bourbon
1 teaspoon vanilla
Fresh fruit for topping (optional) I used blueberries but almost any fruit would work.
1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees. Alternately, place bread on a sheet pan and leave in cold oven overnight too allow bread to dry slightly.
2. Whisk milk, eggs, sugar, cinnamon, nutmeg, 2 tablespoons melted butter, salt, bourbon, and vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.
4. Heat 1/2 tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding 1/2 tablespoon of butter for each batch.. Top with fresh fruit Serve warm, passing maple syrup separately.
Here's a picture of what Hubs calls my secret stash!
If you liked this recipe check out these recipes:
Bourbon Pecan Pie
Maple Bourbon Cream Cheese
Baked Brie with Pomegranate and Apples