Tuesday, July 19, 2011

Ain't No Plain "Vanilla Bourbon Brioche" French Toast

"Vanilla Bourbon Brioche" French Toast
(Serves 10)

Simply put, there is just no better way to satisfy and impress your family or breakfast guests than upscale French Toast.  I've heard this referred to as "deliciousness" and "beyond decadent".  My "Vanilla Bourbon Brioche" French Toast is sure to please, without question, every single time you serve it.  It truly is a Real Meal for the Working Woman -- the whole meal can be prepped and cooked, start to finish in about 15 minutes.  A couple of caveats:  (1) there is a hint of alcohol in this delectable dish, and (2) it's not short on calories.  However, there are ways to make it in a healthier way -- i.e., Splenda instead of sugar,  Egg Beaters, and whole grain bread -- none of which I recommend.  Made from only the best ingredients, this French Toast puts pancakes to shame, melts in your mouth, and sends chills of gastronomical satisfaction throughout your body.  I've worked hard on developing this recipe over time, primarily guided by the smiles on my friends' and families' faces.  I hope you WOW yours with this culinary delight the next time the breakfast bell rings in your home.

2 loaves of unsliced Brioche bread (available at any good bakery)
18 eggs
3/4 cups milk
2 vanilla beans (sliced open lengthwise to expose moist insides)
2 tbsp pure vanilla extract
1 1/2 tbsp bourbon (any brand)
1/2 cup of sugar
1/4 cup of cinnamon
1 1/2 tbsp water
Margarine (butter not recommended because of propensity to burn)

- Swiftly beat 18 room temperature eggs in a large bowl with a whisk.
- Add milk and continue whisking.
- Add 2 vanilla beans, sliced open.
- Add 1/2 cup sugar.
- Add 1/4 cup cinnamon.
- Allow the egg mixture to rest for 5 minutes, occasionally whisking the vanilla beans throughout.
- Slice 2 loaves of Brioche bread 3/4 inch thick.
- After 5 minutes, remove the vanilla beans and add the vanilla extract, bourbon and water. 
- Continue whisking and then pour mixture into a glass casserole dish or glass pie pan.
- On a large griddle, melt 2 tbsp of margarine over medium heat.  Once melted, lightly wipe off the extra margarine with a spatula or paper towel.
 Place sliced bread (a few at a time) on one side into the casserole dish for 10 seconds.  Flip the bread with tongs or a spatula, squish the bread into the egg mixture once with a spatula for a second or two on the other side, and then immediately place on the warmed griddle. 
- Cook one side of the bread until light golden brown, which takes about 2 minutes (I add a sprinkle of sugar on the uncooked side at this point.
- Flip the bread with a spatula to cook the other side, which will cook much faster. 
- Once both sides are golden brown, place each Vanilla Bourbon Brioche French Toast slice on a serving plate, and keep them in a warming drawer (or warm oven) until all slices are done. 
- You will likely have to reapply margarine (and then wipe it off) between batches on your griddle.

Serving Suggestions
This dish is so sweet and delicious and can be eaten on its own.  I always offer my diners maple syrup and sometimes sprinkle powdered sugar on top.  For an added touch, serve with butter, fruit jam, fresh fruit, real whipped cream, or a smudge of cream cheese on the side.  And, don't forget some extra crispy bacon!

This dish can also be made with Challah bread, which has a similar consistency and texture, but it's just not AS good.

Any leftovers can be saved in a Ziploc bag and reheated the next morning, and they are just as good the second time around.  My husband even warms a slice up for dessert at night and tops it with his ice cream of choice.  Enjoy!

Real Meals For The Working Woman

No comments:

Post a Comment