CINNAMON BRÛLÉE FRENCH TOAST

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    CINNAMON BRÛLÉE FRENCH TOAST

    Weekend treat! Light and airy callah french toast is warmed up with a vanilla-bourbon egg custard and caramelized cinnamon sugar. 
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Breakfast, brunch
    Cuisine: American
    Keyword: cinnamon, french toast
    Servings: 6

    Ingredients

    FRENCH TOAST

    • 6 large eggs
    • 1 1/2 cups whole milk
    • 2 tbs bourbon
    • 1 tbs vanilla extract
    • 1/4 tsp ground nutmeg
    • dash Sel Magique Classic Blend
    • 1 loaf challah bread, sliced into 1" slices
    • 1/4 cup granulated sugar
    • 2 tsp ground cinnamon

    WHIPPED MASCARPONE

    • 1/4 cup mascarpone or cream cheese, at room temp
    • 1 cup heavy whipping cream
    • 2 tbs honey
    • 1 tsp vanilla extract

    Instructions

    • In a large 9x13 inch baking dish, whisk together the eggs, milk, bourbon, vanilla, nutmeg, and a pinch of Magique. Add the bread slices, and turn to coat. Let the bread sit 10 minutes, then flip and let the other side sit another 10 minutes.
    • In a small bowl, combine the sugar and cinnamon.
    • To make the cream: Using an electric mixer, whip the mascarpone and cream together until soft peaks form. Add the honey (or maple) and vanilla. Whip to combine.
    • When ready to cook, melt the butter in a large skillet over medium heat. Cook the toast until light golden 2-3, then flip and cook 3-5 minutes, until deeply golden. Sprinkle the cinnamon sugar on top of each piece of toast. Flip the toast, cinnamon-sugar side facing down, and cook 2-3 minutes, until the sugar is golden brown and caramelized.
    • Plate the french toast cinnamon sugar side facing up. Sprinkle each piece lightly with cinnamon sugar. Serve with whipped cream and maple syrup. Enjoy!

    COMPLETE YOUR RECIPE

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