Directions: |
Directions:1. Preheat the oven to 375°F.
2. Cut eight slices of challah, each about an inch thick. You won’t use the whole loaf, so try and use the pieces closer to the middle, since they’ll be slightly bigger.
3. In a large mixing bowl, combine eggs, sugar, cream, milk, bourbon, nutmeg, and vanilla extract. Whisk everything together until the eggs are thoroughly beaten and the mixture is an even consistency.
4. Set up a dredging/coating station with the slices of challah on a plate on one side, the large mixing bowl with the egg mixture in the middle, and another plate with the corn flakes spread out over it on the other side.
5. Dredge and crust the French toast by dipping each slice in the egg mixture and soaking for about 20 seconds, then pressing it into the plate of corn flakes. If you need to, you can use your hands to help the cornflakes stick. ONLY PUT CORN FLAKES ON ONE SIDE OF THE BREAD! And only dredge and crust as many slices as you can fit in your skillet at a time. Otherwise, the slices will sit around for too long and get soggy.
6. If your skillet is big enough for 4 slices of bread, melt 4 tablespoons of butter in the skillet over medium-low heat. If your skillet is only big enough for 2 slices, melt 2 tablespoons of butter.
7. Once the butter is melted, put the dredged and crusted bread slices in the skillet, corn flake side-down. Cook over medium-low heat just until the cornflakes start to brown and crisp, about 3 minutes. Carefully flip each slice and cook until the undersides are golden brown, 2 minutes more.
8. To finish, put the skillet in the preheated oven just until the French toast starts to puff, about 2 minutes.
9. Transfer the finished French toast to a baking sheet fitted with a rack and set it aside while you make the remaining batches. To reheat, just put the finished French toast back in the oven on the baking sheet for a few minutes.
10. To serve, drizzle with the boozy syrup. |
Directions: |
Directions:Combine all the syrup ingredients in a small pot over high heat. Bring the mixture to a boil, then reduce the heat to low so that the mixture is simmering. Cook until the mixture is about 3/4 its original volume and not too runny, 10-15 minutes. Leave the syrup in the pot while you make your French toast, and reheat it right before you’re ready to serve. |
Personal
Notes: |
Personal
Notes: This is a great way to start a lazy weekend morning. It looks complicated but it's really easy to make. For the faint of heart, don't worry, most of the booze boils off before consumption.
Mark: Chris made and served these at our lake vacation in 2016. It was an incredible breakfast. The crunchiness of the toast because of the cornflakes are really what makes this French Toast fabulous.
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This recipe for Chris's Boozy French Toast is from