| This recipe is liked by 0 person(s). |
FRENCH TOAST - Bourbon Ball French Toast
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Bourbon Ball French Toast Recipe courtesy Lynn's Paradise Cafe, Louisville Kentucky Throwdown with Bobby Flay Total Time: 1 hr Prep: 15 min |Inactive Prep: 15 min |Cook: 30 min Level:Easy INGREDIENTS BATTER: | |
| 6 | eggs |
| 1/2 teaspoon | ground nutmeg |
| 1/4 teaspoon | cinnamon |
| 1/8 teaspoon | salt |
| 1 1/4 cups | milk |
| 1 teaspoon | vanilla extract |
| FRENCH TOAST: 1 (16-ounce) loaf firm textured bread, preferably a baguette (cinnamon swirl bread, was recommended on the show) | |
| Canola oil, for frying | |
| Bourbon Vanilla Custard, recipe follows | |
| Chocolate syrup | |
| Kentucky Bourbon Whipped Cream, recipe follows | |
| 1 pint | fresh sliced strawberries |
| 1 cup | toasted pecan halves |
| BOURBON VANILLA CUSTARD: | |
| 2 cups | half-and-half |
| 1 cup | heavy cream |
| 4 large | egg yolks |
| 1/2 cup | sugar |
| 4 teaspoons | cornstarch |
| 2 teaspoons | vanilla extract |
| 1/3 cup | Kentucky bourbon |
| KENTUCKY BOURBON WHIPPED CREAM: | |
| 2 cups | heavy cream |
| 3 tablespoons | powdered sugar |
| 3 tablespoons | Kentucky bourbon |
Printable Area
Page 2 of 2Bourbon Ball French Toast (cont.)
DIRECTIONS
For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.
For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.
Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.
Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.
Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.
Yield: 3 1/2 cups
Whip cream in well chilled mixing bowl just until soft peaks form. Add powdered sugar and bourbon and whip just long enough to incorporate. Taste and adjust flavors. Chill until ready for use.
Yield: 3 cups
© Recipe courtesy Lynn's Paradise Cafe, Louisville Kentucky
Printed on August 21, 2013 from http://www.cookingchanneltv.com/recipes/bourbon-ball-french-toast.print.html
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe