Recipe courtesy of Lynn's Paradise Cafe
Episode: Breakfast
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Bourbon Ball French Toast
Total:
1 hr
Prep:
15 min
Inactive:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
Inactive:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Batter:
  • 6 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
French Toast:
  • 1 (16-ounce) loaf firm-textured bread, preferably a baguette
  • Canola oil, for frying
  • Bourbon Vanilla Custard, recipe follows
  • Chocolate syrup
  • Kentucky Bourbon Whipped Cream, recipe follows
  • 1 pint fresh sliced strawberries
  • 1 cup toasted pecan halves
Bourbon Vanilla Custard:
  • 2 cups half-and-half
  • 1 cup heavy cream
  • 4 large egg yolks
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 2 teaspoons vanilla extract
  • 1/3 cup Kentucky bourbon
Kentucky Bourbon Whipped Cream:
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 3 tablespoons Kentucky bourbon

Directions

French Toast:

For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.

For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.

Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.

Bourbon Vanilla Custard:

Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.

Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.

Kentucky Bourbon Whipped Cream:

Whip cream in well-chilled mixing bowl just until soft peaks form. Add powdered sugar and bourbon and whip just long enough to incorporate. Taste and adjust flavors. Chill until ready for use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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