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 for family that lives far away. Now that they are gone, it continues on to share those memories.

Comments are welcome,but if you have a fake name, no blog and only comment on the rare occasion to criticize or offer advertising for a business I've never heard of, you go straight to SPAM.