Bourbon Vanilla French Toast

A custardy French toast made with a splash of bourbon and pure vanilla extract makes for the perfect weekend breakfast treat! The rich, golden slices are infused with the warm, aromatic flavors of vanilla and a hint of bourbon, creating a decadent morning indulgence. Topped with a drizzle of maple syrup and a sprinkle of powdered sugar, each bite is a delightful blend of comfort and sophistication. Treat yourself and your loved ones to this exquisite breakfast experience.

  • Easy
  • 25 mins
  • 10 servings
close up side shot of a large stack of bourbon vanilla french toast on a white plate stacked on another plate. Underneath the plate is a light tan cloth napkin. On the stack of french toast are blueberries, strawberries, and a bit of whipped cream. In the background is another stack of french toast, vanilla beans, pint of milk, yellow grass decor, and a small speckled jar for pouring containing maple syrup.
Side profile of a stack of vanilla bourbon french toast with strawberries, blueberries, and whipped cream on top. A hand, holding a speckled earth toned jar, is pouring maple syrup over the stack of french toast. Surrounding the scene are scattered blueberries, a whole strawberry, yellow grass decor in a clear vase, a pint of milk, and a light tan napkin. The background and table are white textured. Top view of a pair of hands, with silver utencils, digging into a stack of french toast with berries and whipped cream and maple syrup. there are two plates of french toast. Surrounding the plates are light tan kitchen napkins, a bundle of vanilla beans, and Rodelle's 8oz Gourmet Pure Vanilla Extract
Ingredients
  • 1 cup whole milk
  • 3 eggs
  • 1 tablespoon brown sugar
  • 2 tablespoons bourbon
  • 1 tablespoon Rodelle Gourmet Vanilla Extract
  • 2 tablespoons All Purpose flour
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • 1 loaf brioche or challah bread, sliced into 1 inch slices
Uses
Occasions
Directions
  1. Set a frying pan over medium heat to heat up.
  2. In a large bowl whisk the eggs until light and fluffy. In a separate bowl, whisk the flour with a splash of milk to form a paste and break down the flour. This will help to incorporate the flour into the milk and egg mixture and prevent any clumps. Add the flour paste, the rest of the milk, bourbon, vanilla extract, cinnamon and salt to the eggs and whisk together until fully incorporated.
  3. Dip each piece of bread into your egg mixture, soaking about 20 seconds on each side. Only prepare one to two pieces at a time so that the bread doesn’t get too soggy. Place slices of your bread into the egg mixture and allow to soak for at least a minute.
  4. While the bread is soaking, melt two tablespoons of butter in the hot frying pan. Depending on the size of your skillet and bread place one to two pieces of bread into the hot skillet, leaving space between each piece. Fry each side for about 2 minutes or until it lightly browns. Repeat with remaining bread. Serve with whipped cream, maple syrup, and berries.

Note: This recipe was created for Rodelle by Sarah at @bromabakery. Images taken by @edgarmoralesphotography with @gaze.marketing.