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Bourbon & Vanilla Bean French Toast


copyright 2012


  • 4 to 6 thick slices of challah bread, dried out in a 300 degree oven for 15 to 20 minutes
  • 1 cup half & half
  • 4 egg yolks
  • 1 tbsp sugar
  • 1/4 cup bourbon
  • 1/2 tsp cinnamon
  • 1/2 tbsp vanilla extract
  • 1 vanilla bean
  • 1 to 2 tbsp of butter for frying, plus more topping


  1. Preheat your oven to 350 degrees.
  2. In a shallow dish, whisk the half & half, egg yolks, sugar, bourbon, cinnamon, vanilla extract, and vanilla bean scrapings until well combined and sugar is dissolved.
  3. Slowly heat 1 to 2 tbsp of butter in a large skillet over medium heat.
  4. Meanwhile, soak each slice of bread in the mixture for about 15 to 20 seconds per side. Lift each slice out of the mixture with a spatula and transfer to the skillet and let each piece cook for about 3 minutes per side.
  5. Line a baking dish with foil and arrange each cooked slice in a single layer.
  6. Place into the oven on the middle rack, and let bake for an additional 10 to 15 minutes.
  7. Remove from oven and serve immediately with butter and raspberry maple syrup.
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