
Maker’s Mark French Toast
Maker’s Mark French Toast
By Chef Brian Bistrong
I love this recipe because it reminds you how easy a luxurious breakfast can be. Make the batter the day beforehand and keep it refrigerated overnight. Any variety of breakfast breads work well with this recipe too; brioche, challah, whole grain, croissants, etc.
Servings: 4–6
Prep Time:
Cook Time:
Ready In:
Cook Time:
Ready In:
Ingredients
- 1/4 cup Maker’s Mark® Bourbon
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 4 egg yolks
- 2 whole eggs
- 1 vanilla bean, scraped
- Zest of 1 lemon
- 1/2 teaspoon salt
- 8–12 thick slices day-old bread
- Butter for cooking French toast
- Powdered sugar and syrup
Instructions
- In a bowl mix cream, milk, 1/4 cup of Maker’s Mark® Bourbon, sugar, egg yolks, whole eggs, vanilla, lemon zest and salt.
- Whisk until well-blended.
- Reserve until needed for the French toast.
- To make the French toast, pour the batter into a shallow baking dish.
- Allow the bread slices to soak in the custard until well-absorbed, at least 10 minutes.
- Preheat the oven to 200°F.
- Heat a griddle or large non-stick skillet over medium-high heat.
- Add butter to coat griddle.
- Lower the heat to medium.
- Cook the French toast in batches, about 4–5 minutes per side, until the color is golden brown.
- Repeat with remaining bread slices, cleaning the griddle with a paper towel between batches.
- Keep the French toast warm in the oven on a sheet tray tented in foil until ready to serve.
- Serve warm, dusted in powdered sugar, with syrup.
Tags: Recipes, Heavy Cream, Milk, Sugar, Egg Yolks, Eggs, Vanilla Beans, Lemons, Salt, Bread, Butter, Powdered Sugar, Syrup, Hungry, Breakfast