I have to try this....
"When I make French toast, in addition to the universal ingredients I mentioned above, I add vanilla extract, a vanilla scented fleur du sel, and some single malt Scotch (or other whiskey). It’s not (just) that I’m an alcoholic, but the addition of a touch of whiskey gives the batter, and the eventual finished dish, a slight butterscotchy taste, which is really gorgeous. I also top off my French toast with a drizzle of salted caramel, which S always keeps in the fridge.
Anyway, here’s the recipe. I hope you enjoy and, for my male readers, profit from it."
4 thick slices of bread
2 teaspoons vanilla extract
1/2 teaspoon fleur du sel (vanilla if you can find it)
10ml single malt Scotch
1 tablespoon butter
Cut off bread crusts if they offend you. Cut bread into 2 or 4 pieces depending on preferences.
In a large mixing bowl, whisk together the eggs, cream, sugar, fleur du sel, vanilla, and Scotch. Taste and add more sugar, salt or whiskey to taste.
Take half of the butter and melt over a medium-high heat in a nonstick pan.
While the butter is melting, soak half of the bread in the batter. Turn so that all sides of the bread get covered. Soak for a minute or so or until bread is soaked through but not mushy.
Gently place the soaked bread onto the pan, frying it until golden on one side, then flipping to fry the other side, also until golden.
Repeat with the rest of the butter and bread. Plate and then sprinkle some powdered sugar over the toast, or sauce with maple syrup or salted caramel. You can also garnish with fresh fruit.
Check out the blog.... Thanks to E for sharing this blog a few years back. It's amazing how Chubby hubby makes cooking appear so effortless & hassle free. I love to read his postings and fantasize cooking breakfast using his recipes. Click here. chubby hubby