French Toast with Warm Bourbon Vanilla Syrup |Cooking With Amanda

French Toast with Warm Bourbon Vanilla Syrup Photo

Okay okay okay. FRENCH TOAST.

It's about time, right? I mean, I have made a crazy amount of breakfast recipes since I started writing and sharing at Sugar Dish Me -- even more since I became a bona fide breakfast fanatic here at Food Fanatic -- and I have only ever published one other French toast recipe.

Bourbon peach French toast.

Clearly I like to booze up my grilled breakfast breads. I think it must have something to do with the sweet custardy insides.

French Toast with Warm Bourbon Vanilla Syrup Picture

You can definitely leave the bourbon out, but if you're into in, with the vanilla and the sneaky butter I added to the syrup? Ohhhhhmahgahhh it is dreamy.

This is a breakfast that could easily be brunch, and can definitely double as dessert.

French Toast with Warm Bourbon Vanilla Syrup Image

And there's one super tip to making the MOST awesome French toast that I'm going to spell out for you. Carry it with you forever and use it whenever possible.

Are you ready?

TEXAS TOAST.

You need Texas Toast to make amazing French toast. The big fat slices soak up the eggy custard like no other bread will. You have to grill them a little longer so it cooks through, but oh man is it ever worth it.

French Toast with Warm Bourbon Vanilla Syrup Pic

And now we need to talk syrup. I mentioned sneaky butter -- that's because it's melted right in there - right inside that nice warm syrup. I hate when the butter pools in one little spot on my French toast or pancakes. If you melt the butter INTO the syrup you get awesomely even butter distribution. There are so many breakfast secrets happening here today.

If fancied up French Toast is totally your thing, you'll also want to try this peanut butter cheesecake French toast recipe. If you like to plan ahead this overnight berry French toast is exactly your speed.

Print Save

French Toast with Warm Bourbon Vanilla Syrup Recipe

Embed

Ingredients

5 eggs
4 cups milk, at least 2%, but preferably whole
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
8 slices texas toast
butter, for the griddle

For the Syrup:

2 tablespoons butter
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
pinch of salt
1 tablespoon bourbon

For serving:

powdered sugar

Directions

In a large bowl whisk together the eggs, milk, vanilla, cinnamon, salt, and nutmeg.
Heat the griddle to 375°F or 400°F. Butter the hot surface.
Dip each piece of Texas toast in the egg mixture. Let it coat both sides. You may want to lift the bread from the batter with a spatula -- it can prevent the soaked bread from tearing.
Gently place each slice on the hot griddle. Cook the first side for 4-5 minutes. Flip and then cook the second side for 3-4 minutes.
To make the syrup, melt the 2 tablespoons butter in a small saucepan over medium heat. Pour in the syrup and let it cook for 3-4 minutes, until the syrup is warmed all the way through. Remove it from the heat and stir in the vanilla, salt, and bourbon.
Serve the French toast warm topped with the syrup. Garnish with powdered sugar.