Elegant Easy French Toast - Very Southern

"a splash of bourbon added to the maple syrup really "kicks it up 10 notches"! try it - you'll see!"
 
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Ready In:
26mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Heat griddle or frying pan and add butter only to coat the surface.
  • Heat syrup in your toaster oven [or microwave].
  • Slice French bread on the diagonal, about 1-1/2 to 2 inches thick.
  • Blend the well beaten eggs with the cream, vanilla and sugar.
  • Dip bread quickly into egg-cream mixture on both sides and lay gently in frying pan.
  • Turn when the bottom side is just golden and remove quickly when both sides are done.
  • If you think the inside is not well-cooked enough, you can put this in a 350 oven, or in the toaster oven for 10-15 minutes.
  • Add bourbon to taste to warm syrup and serve with butter -- .

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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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