Monday, July 4, 2011

Brioche French Toast with Bourbon (of course)

Lately I've been wrapping my head so much around summer and diets and learning how to put foods away- like preserving and canning, not like arranging pantry items-, it's been a while since I had a true indulgence. No, I'm not talking about my shore weekend that consisted of drinking and eating more calories than I care to divulge. I mean a true, luxurious indulgence... like a brioche french toast, the thick egg-y and buttery slices of bread dipped in a sweetly spiced custard with that lovely smokey kick of bourbon. The outside browned just so, with a slight crunch and the inside melting and moist, like the best kind of bread pudding but for breakfast.
So this weekend, in need of something sweet and lovely and wonderful to start the day I made brioche french toast for the birthday girl and her boyfriend before we went out to watch some baseball. This breakfast was the perfect start to a wonderful day.

Bourbon Brioche French Toast  1 1/2 c. milk 
3 large eggs 
1 tsp pure vanilla extract 
1 tsp ground cinnamon 
Butter or canola oil as necessary 
8 to 12 slices thick slices brioche 
1/4 c. Bourbon

1. Combine milk, eggs, vanilla, cinnamon and bourbon in a shallow bowl, like a pie dish, and whisk until frothy. 

2. Heat a pan over medium heat and melt butter. When the butter starts to bubble and sizzle, dip both sides of the bread in the custard mixture and place over the heat. Cook for 5 to 6 minutes total until golden on both sides. Repeat with remaining slices and serve with warmed maple syrup.

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