Bourbon Ball French Toast Recipe

Bourbon Ball French Toast

Recipe courtesy of Lynn's Paradise Cafe, Louisville, KY

• Level: Easy
• Yield: 6 servings
• Nutritional Analysis Per Serving (1 of 6 servings): Calories 1790, Total Fat 151 g, Saturated Fat 44 g, Carbohydrates 79 g, Dietary Fiber 5 g, Sugar 37 g, Protein 24 g, Cholesterol 481 mg, Sodium 671 mg

• Total: 1 hr
• Prep: 15 min
• Inactive: 15 min
• Cook: 30 min

Ingredients

For the Batter:

• 6 eggs
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 1/4 cups milk
• 1 teaspoon vanilla extract

For the French Toast:

• 1 (16-ounce) loaf firm-textured bread, preferably a baguette
• Canola oil, for frying
• Bourbon Vanilla Custard, recipe follows
• Chocolate syrup
• Kentucky Bourbon Whipped Cream, recipe follows
• 1 pint fresh sliced strawberries
• 1 cup toasted pecan halves

For the Bourbon Vanilla Custard:

• 2 cups half-and-half
• 1 cup heavy cream
• 4 large egg yolks
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 2 teaspoons vanilla extract
• 1/3 cup Kentucky bourbon

For the Kentucky Bourbon Whipped Cream:

• 2 cups heavy cream
• 3 tablespoons powdered sugar
• 3 tablespoons Kentucky bourbon

Instructions

Preparing the Batter:

Whisk together all batter ingredients in a medium bowl until smooth. Let rest for 15 minutes to allow flavors to meld, promising the most irresistible soak for your bread.

Making the French Toast:

Slice the baguette into 18 thick pieces. Soak each slice in the batter for about 3 minutes per side, fully coating for maximum flavor infusion. Heat canola oil in a large skillet over medium-high heat. Fry slices in batches, browning both sides to golden perfection. Keep warm until ready to servethis step creates that crave-worthy crunch!

Plating and Serving:

Stack 3 slices per plate. Generously ladle warm Bourbon Vanilla Custard over top, drizzle with chocolate syrup and Kentucky Bourbon Whipped Cream. Crown with fresh strawberry slices and toasted pecans. Serve immediately and watch your brunch guests rave!

Bourbon Vanilla Custard

Yield: 3 1/2 cups

Heat half-and-half and heavy cream in a small saucepan over low heat until gently simmering. Remove from heat. In a stainless steel bowl, whisk egg yolks, sugar, and cornstarch for 2 minutes until pale and thick. Gradually temper in the warm cream while whisking constantly. Return to saucepan, cook over low heat, stirring until 170F. Off heat, stir in vanilla and bourbon. Serve warm or hold in a bain-marie.

Kentucky Bourbon Whipped Cream

Yield: 3 cups

In a chilled bowl, whip heavy cream to soft peaks. Gently fold in powdered sugar and bourbon just until combined. Taste and adjust sweetness. Chill until servingthis boozy cloud elevates every bite!

This decadent recipe, crafted by culinary experts at Lynn's Paradise Cafe, transforms ordinary French toast into a bourbon-infused masterpiece. Recreate the magic at home and impress with Southern flair!

Note: Developed by professionals; test in your kitchen for best results.