Saturday, October 31, 2015

French Toast stuffed Bourbon Mashed Bananas with Bourbon Maple Syrup

Four Roses Bourbon reached out to me and a few other awesome bloggers to develop a recipe that uses their tasty beverage for the holiday season.


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I made brunch.

I love the idea of having a lazy brunch over the holidays.  During the holdays, there is always so much to do, people to see, gifts to shop for but brunch means to me enjoying the paper and drinking coffee and seeing people in their pajamas.  Also, people tend to be chirpier in the AM.  And then you have the rest of the day to do all the other things.

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French Toast stuffed Bourbon Mashed Bananas with Bourbon Maple Syrup

Ingredients:
For the French Toast

1 loaf of French bread, sliced into two finger widths thick slices and allowed to get stale overnight
4 ripe bananas (I think half a banana per person)
2 Tablespoons Four Roses Bourbon

1 and a half cup of half and half (Writing half three times made me chuckle)
3 eggs
2 Tablespoons brown sugar

1/2 cup vegetable oil

For the Bourbon Maple Syrup
1/2 cup of dark amber maple syrup
1 Tablespoon Four Roses Bourbon

Method:
For the French Toast:

Cut a little pocket in each piece of thick bread about halfway in.  If you did not let the bread get stale overnight, you can put it in a warm oven while you get everything else ready.

In a small bowl, mash the bananas and the bourbon. Set this aside.

In a medium bowl, mix the half and half, eggs and brown sugar. Set this aside as well.

Now if you need to get the bread out of the oven, this is the time.

If you are a more organized sort, ignore the previous sentence and pull out a large skillet and pour about a quarter inch of vegetable oil in it.  I cannot predict how much that would be, depends on your skillet.  Let it heat up on medium heat.

Heat the skillet first because you are about introduce a lot of liquid to your bread and you want soft custard and not mush.

While the skillet is heating up, put about a tablespoon of the mashed bananas in the pocket of the bread.  Understuff rather than overstuff.  This is a hard thing for me to do but it really is better in this application.

After you stuff the bread, immediately dunk it in the milk and egg mixture on both sides and then the skillet.  I cannot stress the enough.  Do not do it assembly line style and fill the bread with bananas first and then dunk in the custard because you will get unappealing goo.

When one side is done (it took me three minutes), flip it over.  I have found that the other side takes about half the time as the first.

Repeat with the other slices of bread.  To keep it warm, I suggest keeping your plate in a warm oven.  This is also nice because if you have some late risers they can have their food a little later and it will still be warm.

For the Bourbon Maple Syrup

In a small saucepan, heat up some maple syrup and add a little bourbon.  Taste it, it should be boozy but not biting.  I think the bourbon really added a nice oomph to the syrup.

Serve the French Toast with raspberries or whatever other fruit you have on hand and powdered sugar and the warmed maple syrup.

My husband liked it very much.


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I was not compensated for this post.  I did receive a bottle of Four Roses Bourbon to cook with, the cost of the ingredients, as well as a few other goodies.  The recipe and the opinions are all mine.


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