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Recipe

Crunchy French Toast with Maple-Bourbon Butter

Scott Phillips

Servings: 4

French toast with maple syrup is delicious but ordinary. Save it for the kids. This French toast gets dipped in a rich maple batter, coated in crispy cornflakes, and slathered with butter spiked with pepper-infused bourbon and more maple.

Ingredients

For the butter

  • 1 Tbs. bourbon
  • Coarsely ground black pepper
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 2 Tbs. pure maple syrup
  • Flaky sea salt

For the French toast

  • 1 cup half-and-half
  • 1/4 cup pure maple syrup
  • 4 large eggs
  • 1/2 tsp. ground cinnamon
  • 3-1/2 cups cornflakes, lightly crushed
  • 8 3/4-inch-thick slices challah
  • 1-1/2 tsp. unsalted butter for the griddle; more as needed

Nutritional Information

      Calories (kcal) : 880
      Fat Calories (kcal): 400
      Fat (g): 45
      Saturated Fat (g): 22
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 325
      Sodium (mg): 1550
      Carbohydrates (g): 100
      Fiber (g): 3
      Protein (g): 20

Preparation

Make the butter

  • Combine the bourbon and 1/2 tsp. pepper in a small bowl and let sit for 30 minutes. In a food processor, pulse the butter, syrup, 1/2 tsp. salt, and bourbon until well combined. Transfer to a small ramekin and set aside, or cover and refrigerate for up to 1 week.

Make the French toast

  • In a medium bowl, whisk together the half-and-half, syrup, eggs, and cinnamon. Transfer to a wide, shallow bowl or pie plate. Put the cornflakes on a separate plate.
  • Soak a slice of bread in the egg mixture, turning once, until saturated but not falling apart. Transfer the soaked bread to the plate with the cornflakes and press down gently to coat, turning once. Place on a baking sheet. Repeat with the remaining bread.
  • Melt the butter on a griddle or in a 12-inch nonstick skillet over medium heat. Working in batches and adding more butter as needed, cook as many slices of bread as will fit in a single layer, flipping occasionally, until the cornflakes are golden brown, 2 to 3 minutes per side.
  • Serve topped with the maple-bourbon butter.

Reviews

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Reviews

  • jillandjohn | 02/28/2016

    I made this on Valentine's Day morning. It was a gigantic hit. My husband loved the crunchy cornflake topping. Very imaginative! This, combined with the incredible bourbon butter was delicious.

  • user-3004866 | 02/20/2016

    Loved the crunch and the butter was luxurious. You only need a tiny bit to get the lovely flavor

  • bbgopal | 02/03/2016

    Honestly didn't care for the corn flake topping - expected to, but eh. The butter on the other hand is now a staple. Wow! Amazing on the french toast, also on fresh baked white bread, and on corn bread.

  • user-723499 | 01/27/2016

    WAAAAY too sweet!! Made the entire eight piece recipe, dumped half of it!!

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