Bourbon Peach French Toast.
A breakfast that includes bourbon?
There isn’t much to think about when it comes to this.
The only thing I’m thinking about is how quickly I can make another batch and scarf it down.
My family likes their bourbon.
In fact, it is the drink of choice.
We call it the ‘Lovett’ drink, after Mother Lovett.
Up until she passed away, she was enjoying her bourbon every night. You have to live a little, right?
I remember taking sips out of Mother Lovett’s bourbon concoctions when I was younger. I didn’t ever think it would grow on me, but it has.
Luckily, Mail Pouch tobacco has not grown on me, or any of us, considering my grandpa gave my cousin a nice little ‘taster’ where she was 5 years old.
It must be fun to be a grandparent?
Bourbon Peach French Toast
from Bobby Flay (with some slight adaptations)
1 tablespoons sugar
1/4 teaspoon salt
2 cups milk
1/4 cup heavy cream
1/4 cup white peach puree
2 tablespoons bourbon
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 slices bread, sliced 1/2-inch thick (I used whole grain)
4 tablespoons butter
4 tablespoons canola oil
Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream, bourbon and peach puree and vanilla and whisk until combined. Place bread in a large baking dish, pour mixture over and turn to coat. Let sit for 5 minutes.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large pan over high heat. Add 4 slices of the bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Top with bourbon peach syrup.
Bourbon Peach Syrup
1 cup maple syrup
4 ripe peaches, sliced
1/2 cup bourbon
Heat maple syrup over low heat in a saucepan. Add the peaches and bourbon and let simmer for about 10 minutes. Drizzle over french toast and add additional peach slices if desired.
Now I must go enjoy some bourbon for breakfast.
See ya on the flip side.