Hungry 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.

Prep Time: 5 minutes
Cook Time: 20–30 minutes
Level: Easy

Serves 4–6

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

  1. 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.
  2. 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.
  3. 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: Bourbon Bread Maker's Mark Powdered Sugar Lemon Heavy Cream Salt Sugar Milk Vanilla Bean Butter Eggs Entrees Syrup Entrées Brian Bistrong Hungry

Print This