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.

French Toast
  • 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
Pecan Crumble
  • 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
  1. Butter a large casserole baking dish and set aside
  2. Cut brioche into 1/2 inch cubes
  3. 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
  4. 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
  5. In a saucepan, heat the milk and granulated sugar until the milk is warm and the sugar has dissolved
  6. In a medium bowl, whisk together eggs, cinnamon, bourbon, and maple syrup
  7. Slowly pour in the warm milk mixture while constantly whisking
  8. Pour liquid over bread cubes
  9. Cover with plastic wrap and refrigerate for a minimum of 1 hour, up to 8 hours
  10. 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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