Weekend treat! Light and airy callah french toast is warmed up with a vanilla-bourbon egg custard and caramelized cinnamon sugar.
Course: Breakfast, brunch
Keyword: cinnamon, french toast
1 1/2cupswhole milk
1/4 tspground nutmeg
dashSel Magique Classic Blend
1loafchallah bread, sliced into 1" slices
1/4cupmascarpone or cream cheese, at room temp
1cupheavy whipping cream
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!
Thank you for enjoying this recipe made with Sel Magique, The World's Finest Salt Blends. Enjoy!