Amazing Whole Wheat Pizza Crust
Mini bagels turned into individual pizzas, loaded with pepperoni, cheese, and veggies. Perfect for an easy and fun meal.
Read MoreDrunken French Toast
Drescription
Drunken French Toast is a rich, boozy twist on the classic, soaked in a mixture of eggs, milk, and a splash of liquor like bourbon or rum. It’s indulgent, flavorful, and perfect for a festive brunch.
Ingredients
- 6 ounces mascarpone, at room temperature
- 1 tablespoon honey
- 1/4 teaspoon ground cardamom
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 1/2 cups whole milk
- 1 1/4 cups heavy cream
- 3/4 cup granulated sugar
- 8 eggs
- 3 tablespoons pear brandy
- 2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 cups crispy rice cereal
- 4 slices challah bread (1 inch thick)
- confectioners' sugar, for dusting
- vermont maple syrup, for serving
Directions
- Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside.
- Preheat the oven to 400 degrees F.
- Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate.
- Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices.
- Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices.
- Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside.
- Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners' sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.
