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?

Ingredients
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.
Maple syrup

Method

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

16 comments:

noble pig said...

I have been using my bourbon all December, I bought a big bottle and it's almost gone! This sounds like a great way to use it up!

Peabody said...

A grea way to ring in the new year!
Have a happy and healthy 2009!

Bellini Valli said...

I agree that a great breakfast/brunch would be the perfect way to start 2009. Have a safe, happy and tasty New Year. See you in 2009!!!

Grace said...

i, for one, welcome your use of bourbon, especially when it's improving a batch of french toast. glorious, and happy new year!

Ari (Baking and Books) said...

I have been craving french toast like crazy lately, you read my mind!

Happy New Year. :)

Sandie said...

Love French toast. Why have I yet to try adding bourbon to it? What a way to ring in the new year!

Happy 2009!

breadchick said...

Yea, I'll take some of that for a New Years brunch. Those look fantastic!

gkbloodsugar said...

Spices and warm alcohol always get people going, and poofy French Toast?

Oh yeah!

justeatfood - Emily said...

Your French toast looks wonderful. I love that you keep the bourbon with the spices :)

Happy New Year!

Helene said...

Happy New Year!

glamah16 said...

Nothing wrong with Bourbon. Its great in baking. Happy New Year.

Mary said...

What a great way to begin the New Year! A gorgeous dish simple enough for all to do.

Stef said...

Yum!! I'd like some right now. I'm a big fan of bourbon in sweet potatoes.

Sharona May said...

Sounds wonderful. We are definately big breakfast people so I will give this one a try.

Sharona May

Gigi said...

Wow, what a great way to start the New Year!

All Things Yummy said...

I love bourbon. This recipe looks delicious.