I have a confession, I love breakfast for dinner. There, I said it and I am glad I did. This decadent recipe will fill your need for sweet, salty, and bourbon.
Add an extra 1/2 cup of bourbon if it’s for dinner, but be careful it does pack a punch.
- 16.0 oz. of Brioche Bread
- 3 Cups of Milk
- 1/4 Cup of Sugar
- 8 Large Eggs
- 1 tsp. of Salt
- 2 tsp. of Cinnamon
- 1 Cup of Kentucky Bourbon
- 1/2 Cup of Maple Syrup
- 3/4 Cup of Flour
- 3/4 Cup of Sugar
- 1/2 Cup of Pecans
- 1/2 Cup of Cold Butter, Cubed
- 1 TBSP Cinnamon
- Butter a large casserole baking dish and set aside
- Cut brioche into 1/2 inch cubes
- In a food processor, combine ingredients for Cinnamon Pecan Crumble Topping. Pulse until combined and butter is cut into small pieces. Do not over-pulse
- Place half of the bread cubes into the dish. Sprinkle half of the Cinnamon Pecan Crumble Topping. Repeat with remaining brioche cubes and crumble topping
- In a saucepan, heat the milk and granulated sugar until the milk is warm and the sugar has dissolved
- In a medium bowl, whisk together eggs, cinnamon, bourbon, and maple syrup
- Slowly pour in the warm milk mixture while constantly whisking
- Pour liquid over bread cubes
- Cover with plastic wrap and refrigerate for a minimum of 1 hour, up to 8 hours
- Heat oven to 350°F and bake for 45-60 minutes until the center is no longer soggy and the top is lightly brown.
Where to start with this recipe? First, the extra bourbon was a nice addition to the mixture. Notes of vanilla, brown sugar and cinnamon shined through with each bite. Surprisingly, the dish was not too sweet but was filling. I made this for dinner on a Friday night, but it was so much better for breakfast the next day after the ingredients had time to marinate together. I would highly recommend this french toast dish for a cold Fall morning to warm you up. A good rebound from last week’s disastrous cocktail.
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