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Categories:
maple syrup fresh ginger bourbon nonstick cooking spray eggs milk unsalted butter vanilla bourbon salt
Viewed: 49 - Published at: 6 years agoIngredients
- 1 cup pure maple syrup
- One 2-inch piece fresh ginger, peeled and sliced
- 2 tablespoons bourbon
- Nonstick cooking spray
- One 1-pound loaf broiche or challah
- 6 eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon bourbon
- 1/8 teaspoon fine salt
Method
- For the syrup: Place the maple syrup and ginger in a small saucepan and bring to a boil over medium heat.
- Reduce the heat to low and simmer for 10 minutes.
- Use a slotted spoon to remove the ginger and discard.
- Stir in the bourbon and keep warm while you make the French toast fingers.
- For the French toast: Place two racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
- Slice the brioche into 2-inch slices and then cut each slice into three to four 1-inch-wide fingers.
- In a large bowl whisk the eggs, milk, butter, vanilla, bourbon and salt.
- Dunk the fingers into the egg mixture, let the excess drip off, and then place them onto the baking sheet.
- Bake the fingers until they are firm and golden brown, 15 to 18 minutes, flipping the fingers over halfway through baking.
- Serve warm with the syrup.
