BOURBON VANILLA FRENCH TOAST CASSEROLE RECIPE - (4.2/5)
Provided by hazelljbmh
Number Of Ingredients 10
Steps:
- Butter a 9 × 13 inch baking dish. Cut French bread diagonally in 1 inch slices, arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla, bourbon and cinnamon. Pour over bread slices, cover and refrigerate overnight. Make sure that the slices are covered with the liquid mixture. I usually pour it with a measuring cup so I can slowly pour it over the bread to make sure I cover every slice. The next morning, preheat the oven to 350 degrees F. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Again, I use a measuring cup to pour it so that I can make sure all the slices are covered. Bake in preheated oven, uncovered, for 40 minutes.
BOURBON BALL FRENCH TOAST
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.
- For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.
- Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.
- Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.
- Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.
- Whip cream in well-chilled mixing bowl just until soft peaks form. Add powdered sugar and bourbon and whip just long enough to incorporate. Taste and adjust flavors. Chill until ready for use.
FRENCH VANILLA TOAST
French Toast at its best! Just substitute French Vanilla Coffee Creamer for the milk. You can also substitute Hazelnut Coffee Creamer, Low Fat Flavored Coffee Creamers, or ANY Flavored Coffee Creamer in place of the milk and have a different french toast flavor everytime. Don't use powdered versions of Flavored Coffee Creamers for this. It must be the liquid version. Serve with maple syrup or fruit spread, warmed. Fresh sliced fruit. Dust with powdered sugar if you like, as well. And of course, dot with butter before your other topping choices. You can also get a loaf of French Bread and do thick slices, cut a pocket in the middle, put fresh fruit of your choice inside and follow the rest of the directions and have Stuffed French Vanilla Toast! I have used sliced bananas, sliced strawberries, black raspberries(I like the flavor better but they are hard to find, unless you live where they are grown). Fresh sliced Peaches or Papaya or Mangoes are good. Blueberries are good, even peeled and sliced oranges are good and top with warmed orange marmalade. I usually use the fruit I put inside as my topping. Sometimes making a simple heated fruit/juice and sugar syrup. It's ALL GOOD, any which way you make it! I love the versatility of the different flavors and since I love French Toast, something different every time I make it, is a real treat! Haven't found a flavor I DON'T like yet!
Provided by Chef Bronco
Categories Breakfast
Time 15m
Yield 8-10 slices, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Crack eggs and put in a pie plate.
- Add spices and beat with a fork.
- Add flavored creamer and beat again with a fork to make sure all is mixed well.
- Dip bread in mixture and place in a medium high buttered skillet and brown. Turn over and brown other side. I like mine crispy.
- Serve with butter and syrup, fruit spead or fresh fruit.
- Dust with confectioners sugar if you like. ENJOY!
Nutrition Facts : Calories 417.5, Fat 13.3, SaturatedFat 3.9, Cholesterol 423, Sodium 966.6, Carbohydrate 52, Fiber 2.8, Sugar 5.2, Protein 20.3
BOURBON FRENCH TOAST
If you have ever visited New Orleans and been served french toast.. this is it..They are sinfully good.. For those who chose the non bourbon recipe you can use rum extract in water for the bourbon.. Honestly try it with it first.. I have made this with Windsor, Jameson and Jim Beam. I prefer the Windsor version better as it is sweeter then the others and doesn't have a big bite to it. Even though it is a Canadian whiskey instead of a good rye. That is my preference though.
Provided by WyomingMoonDust
Categories Breads
Time 15m
Yield 16 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- mix eggs, sugar, salt and bourbon, saving 1/2 cup of bourbon.
- Cut bread into half inch slices and dip into mixture.
- Place into frying pan coated with oil. Or griddle at 350 degrees.
- Fry until crisp and brown, repeating on the opposite side until done.
- Drain on paper towels.
- Dust with powdered sugar.
- Add 1/2 cup of bourbon to maple syrup and serve warm.
Nutrition Facts : Calories 1112.9, Fat 20, SaturatedFat 5.7, Cholesterol 634.5, Sodium 1538, Carbohydrate 93.6, Fiber 5.1, Sugar 5.8, Protein 33.8
BANANA BOURBON FRENCH TOAST
This is very rich and delicious and is perfect for impressing your company. I love it, but usually scale it down quite a bit since it's just me. It's in my B&B arsenal.
Provided by Redneck Epicurean
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make sauce: In a small pan, melt butter and brown sugar over medium heat; carefully add bananas and simmer for 2 minutes. Remove from stove and add bourbon; return to flame and continue simmering an additional 2 minutes. Cover and keep warm until ready to use.
- To make batter: In a large bowl, whisk eggs and salt. Add vanilla. Pour in cream, continuing to whisk until well blended.
- Melt 1 to 2 tablespoons butter in a large frying pan over medium-high heat. Dip each bread slice in batter and cook each side until golden brown. Repeat with remaining bread slices.
- Transfer 2 bread slices to individual plates and top with banana slices and sauce. Serve with maple syrup or powdered sugar.
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BOURBON FRENCH TOAST CASSEROLE RECIPE – STATE OF DINNER
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Ratings 6Category Breakfast, BrunchCuisine AmericanTotal Time 55 mins
- In a large bowl, whisk together the milk, half and half, eggs, cinnamon and vanilla. Pour over the top of the bread. Cover and refrigerate for 2 hours, or overnight.
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- In a large bowl whisk the eggs until light and fluffy. In a separate bowl, whisk the flour with a splash of milk to form a paste and break down the flour. This will help to incorporate the flour into the milk and egg mixture and prevent any clumps. Add the flour paste, the rest of the milk, bourbon, vanilla extract, cinnamon and salt to the eggs and whisk together until fully incorporated.
- Dip each piece of bread into your egg mixture, soaking about 20 seconds on each side. Only prepare one to two pieces at a time so that the bread doesn’t get too soggy. Place slices of your bread into the egg mixture and allow to soak for at least a minute.
- While the bread is soaking, melt two tablespoons of butter in the hot frying pan. Depending on the size of your skillet and bread place one to two pieces of bread into the hot skillet, leaving space between each piece. Fry each side for about 2 minutes or until it lightly browns. Repeat with remaining bread. Serve with whipped cream, maple syrup, and berries.
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- Stir together brown sugar, melted butter, and 1⁄4 cup of the maple syrup. Spread mixture into a 13- x 9-inch baking dish lightly coated with cooking spray. Sprinkle with 3⁄4 cup of the pecans. Arrange baguette slices evenly on top.
- Whisk together next 5 ingredients and 1 teaspoon of the vanilla. Pour over baguette slices. Cover; chill 8 hours.
- Preheat oven to 350°F. Remove baking dish from refrigerator; let stand at room temperature 10 minutes. Bake, uncovered, until golden brown and set, about 35 minutes.
- During final 10 minutes of baking, combine bourbon and remaining 3⁄4 cup maple syrup and 1⁄4 teaspoon vanilla in a saucepan. Cook over low, stirring, until warm, 2 minutes. Remove from heat; cover pan.
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