Tuesday, February 15, 2011

Crunchy French Toast

4 eggs
3/4 cup buttermilk
1/4 cup milk
1 T bourbon
3 T sugar
1 teaspoon vanilla
8 1 1/2-inch slices egg bread, like brioche or challah
1/4 cup cornmeal, OR casually crushed Cap'n Crunch cereal
2 T butter

maple or sorghum syrup
unsweetened butter, softened

Preparing the French toast:
Combine the eggs, buttermilk, milk, bourbon, 2 tablespoons of sugar, vanilla, and a pinch of salt in a large, shallow bowl. Layer the bread slices, flipping to coat each one. Let sit for 15-20 minutes.

Combine the remaining 1 tablespoon sugar, the cornmeal, and a pinch of salt on a plate. Stir to combine.

Take each slice and let any excess milk mixture drip off, then place it in the cornmeal. Flip to coat both sides.

Melt 1 tablespoon butter in a large frying pan over medium heat. In batches, fry the French toast until golden and cooked through, flipping once. It should take 3-4 minutes per side. Repeat with the remaining slices, adding more butter to the pan as needed. You can also double team and get two pans going at once.

Top the French toast with a generous smear of softened butter and a substantial drizzle of sorghum syrup.

Serves 4


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