Bourbon Brioche French Toast

Bourbon Brioche French Toast

Bourbon Brioche French Toast

Contrary to my numerous boozy food posts, I don’t have it readily available at home. Every now and then, I’ll have a bottle of bourbon around for a Manhattan or an Old Fashioned cocktail, and when I do, I can’t resist a boozy recipe. Recently, I had a bottle in the house, and thought it was time for a little bourbon brioche french toast.

I used my tried and true French toast recipe, and added a little bourbon.  The base for this recipe is very rich and creamy, and the bourbon adds a nice caramel and nutty quality.  Of course, you can never go wrong with brioche, or even challah, but whatever bread you have lying around should be fine.  What I love about this recipe is that it’s rich and creamy without being “eggy” (never liked them), and the bread is soft, yet cooked throughout so you don’t have to wonder if you’re eating undercooked soggy egg bread.

And yes my son was a part of this meal, but I made sure to make his french toast before adding the bourbon 😊

  • 5 large eggs
  • ¾ cup heavy cream
  • ¾ cup whole milk
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla
  • 1 shot of bourbon
  • pinch of kosher salt
  • 1 loaf of brioche cut into 1-inch thick slices
  • butter
  • Pure maple syrup (or powdered sugar (for serving))
  1. Preheat oven to 250°. Lightly beat eggs, cream, milk, sugar, cinnamon, vanilla and salt in a large shallow baking dish (a lasagna pan is perfect). Add bread, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture.

    Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy.

    Heat butter in a large skillet over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 – 3 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with more butter.

    Serve French toast with butter, maple syrup or powdered sugar.

23 Comments Add yours

  1. Oh wow! That sounds amazing.

  2. The brioche french toast is the best! I haven’t tried one with a burbon yet but I’m sure it will taste divine too!

  3. Ricci says:

    You had me at bourbon. HA!! This french toast sounds wonderful and I need to try this!!

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