Wednesday, February 9, 2005

French Toast with Maple Bourbon Butter

Bacon - buy a lot. Fry it. Set aside covered on counter to keep warm. You're set.

For the french toast

Whisk two extra large eggs in a shallow dish or pan with 1/4 cup milk. Add in one capful (half teaspoon perhaps) of Penzey's Mexican Vanilla (or any good quality non imitation vanilla) 3 dashes of good quality Cinnamon, and a couple of pinches of sugar (perhaps 1/2 teaspoon). Slice day old bread in 7-8 thick pieces and place in egg mixture, turning to let a little soak into it on both sides (but only for a few seconds, so it doesn't get soggy). Cook in a lightly greased fry pan over medium heat until lightly browned on both sides.

Serve with maple bourbon butter and bacon

Maple bourbon butter

1 stick plus 2 tablespoons butter
1/2 cup pure maple syrup
1/4 cup good quality bourbon (avoid anything called "Monster Mash" and costing $7.99 for a gallon)
Pinch of salt

Melt butter in a sauce pan over campfire or medium heat on the stove until just bubbling, stir in bourbon, maple syrup and salt and bring to a full simmer, whisking constantly until golden colored and thick. About 5-6 minutes.

Serve over french toast, biscuits or pancakes. Excellent drizzled over any breakfast meat that goes with those.

1 comment:

I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly, kid safe, and open to discussion, not criticism. This is my home. You can live in yours as you wish, but this is my place.

Enjoy your time here and I hope you come away with good thoughts and memories.