Some mornings call for decadence. Whiskey Custard French Toast is ready in under 10 minutes, rich and custardy in the middle, golden brown and lightly crispy on the outside, delicately sweet, and spiked with the vanilla and peppery notes of a good whiskey. Being back in school this week has meant rushed chilly mornings without time for breakfast. With the weekend here, I was ready for an indulgent start to the day.
Yield: 4 large slices, serves 2
- 4 thick slices of your favorite bread (I use homemade sourdough)
- 2 eggs
- 1/3 cup cream
- 2 tablespoons maple syrup
- 2 teaspoons whiskey (we used local Wigle Landlocked)
- 1 teaspoon vanilla
- pinch kosher salt
- 2 tablespoons butter
- In a wide bowl, combine the eggs, cream, maple syrup, whiskey, vanilla, and salt. Whisk the custard mixture until smooth.
- Soak each slice of bread in the custard mixture. Turn each slice 4-5 times in the custard, pressing and releasing gently on the top of the bread to soak up as much custard as possible. You are using the bread's sponge-like structure to pull custard up into the center of the bread. While most recipes call for a stale bread and letting the bread soak in the custard, you can avoid these extra steps by using this 'sponge' technique and moving quickly.
- Heat a wide skillet (cast iron or non-stick) over medium-high heat. Add the butter. When the butter is melted, and stops bubbling, add the soaked slices of french toast.
- Cook the bread on the first side for about 3 minutes. Flip, and cook for an additional two minutes. You are looking for the outside of the toasts to get beautifully mottled golden brown, and for the center to just barely set. For the nerds among us, the center should just cross 160 degrees...any hotter and the proteins begin to squeeze out the moisture, resulting in dry toast.
- Serve immediately with maple syrup, whipped cream, cider syrup, or whatever topping you prefer.