We made this recipe in honor of National Bourbon Month. A fun way to start your day and finish the weekend!
Bourbon French Toast
- 2 eggs
- 1 teaspoon Vanilla
- 1 tablespoon cinnamon
- Fresh nutmeg, about a teaspoon
- 4 tbsp butter
- 2 tbsp heavy cream
- Bourbon (we used Knob Creek, about a shot, or as much as you like)
You can use whatever bread you like, we used a french baguette, sliced on a bias.
Whisk together the eggs, vanilla, heavy cream and bourbon, then add the cinnamon and nutmeg. Whisk again until combined.
In a cast iron skillet or large pan heat up 3-4 tablespoons of butter. Do not turn the heat up too high or the butter will burn. When the butter begins to foam its hot enough.
Take the sliced bread and dredge it in the egg mixture thoroughly coating both sides. Place the bread in the pan until it becomes a nice dark brown. Repeat this process with the remaining bread.
Brown Butter Nectarines and Bourbon Maple Syrup
- 1 white nectarine
- Maple Syrup
- Brown Sugar
For the nectarines, we used one white nectarine, sliced. The pan you cooked the French toast in should have some excess butter, which should not be burned if the temperature was correct. On low heat place the sliced nectarines in the pan and let them caramelize a little. As the nectarines are caramelizing, sprinkle them with brown sugar. I didn't measure the brown sugar, but not too much. The nectarines will cook quickly, before they get too mushy, pour some maple syrup into the pan, enough to coat the nectarines in the pan. As the nectarines and syrup simmer, add some bourbon, as much as you like. Let this mixture simmer until the alcohol is cooked out, again not long, 2-3 minutes. Add a little heavy cream and some cinnamon to the pan, and mix it around.
To plate simply arrange or stack the french toast and pour the nectarine, bourbon butter syrup on top.