Bourbon Pecan French Toast
As you may well know, when we’re not busy making our famous whiskey stones, we’re in the kitchen. And one of our favorite times to be in the kitchen is when we prepare breakfast. We love French Toast here at Hammerstone’s Whiskey Disks, but then again, who doesn’t?! It’s a sweet and savory breakfast that’s as easy as dipping and frying bread in egg. Can’t get much more simple than that. In fact our grandpa used to say, “Simple is the road to happiness.” It’s a road we’ve always preferred to travel, and we’ve found that sometimes the mileage is improved when we fill the tank with a little bourbon. So buckle up.
French Toast has been around a long time. Known by many names across the world, the fried breakfast bread has always been the poor man’s leftovers. But this utilitarian food of the hearth extends across all cultures and has become a staple of restaurants, diners and food shacks of all kinds. Indeed, it might be the one food that unites us all. And that’s why we created this recipe, to pay homage to the very serviceable and very delectable French Toast.
Challah bread is our bread of choice; it’s an egg bread that’s fairly easy to find and nothing compares when it comes to taste. We’ve thrown in a tipple of bourbon, cause that’s how we roll. Plus we’ve added some toasted pecans that provide a lovely flavor contrast, as well as a nice bit of crunch. Get ready, cause that road to happiness we mentioned – it has no speed limit.
2 tbsp. butter
4 pieces of challah bread, sliced 1 inch in thickness
2 tbsp. milk
1 tsp. vanilla
1/4 cup bourbon
1/2 cup maple syrup
1/4 cup chopped pecans
In a medium skillet, heat butter on medium high heat. In a bowl, whip together bourbon, milk, vanilla and eggs. One at a time, dredge bread into egg mixture making sure to coat both sides until just soaked in. When the butter turns brown, cook bread, one or two pieces at a time or whatever your skillet allows. Flip after about 60 seconds. Both sides should be golden brown when done. Lower heat and add pecans to skillet let toast for about 2 minutes. Add maple syrup to warm for about 30 seconds. Garnish with sliced banana.