As you can tell, it’s been a BUSY May. That whole work thing gets in the way of my social/cooking life and there is only one way to make up for it.
Not finding myself at the bottom of a bottle of one, rather, using it to make something delicious. Or drink something delicious. Oooh, I love a good Old Fashioned, messy, with the muddle intact…. And being that it is just before 8AM, I’ll refrain from the cocktails and continue with the recipes.
I had a loaf of Challah in the freezer that was begging to me made into French Toast, so I happily obliged it. Usually I find French Toast to be sickeningly sweet and I can only get a few bites in before I push the plate away but this version has all the savory love my taste buds desire with a kick of sweet and a hint of Bourbon that brings everything together so nicely.
Bourbon French Toast with Bacon and Brie
*makes 2 servings
- 4 slices of day-old sourdough bread
- 2 lightly beaten large eggs
- dash salt
- 1 1/2 Tbsp sugar
- 1/4 c. milk
- ½ tsp vanilla extract
- 1/2 oz bourbon
- 4 oz Brie, sliced thin
- 4-6 slices bacon, cooked crispy
- Beat the eggs along with the bourbon, milk, vanilla, salt and sugar in a small bowl. Pour these ingredients into a flat-bottomed dish.
- Grease a pan with butter or cooking spray and heat to medium-high
- Dip the bread slices into the dish, allowing them to soak up some of the egg mixture.
- Turn over with a fork or spatula, letting them soak on the opposite side. However, don’t let too much of the mixture seep in; it’ll make the bread soggy and hard to handle.
- Add the soaked slices to the pan and cook until browned on one side.
- Flip the toast over, and on the top of two cooked side, layer the Brie, followed by the crispy bacon.
- When the other two slices are cooked, stack them on top of the Brie and bacon to allow the heat to soften the Brie.
- Plate and top with powdered sugar. Serve with maple syrup and butter.