Boozy French Toast

Memories of Christmas morning always include french toast, and my grandfather made the absolute best. We would bring out the griddle, and he would fry the custard-soaked french bread slices until crisp and golden. Dusted with powdered sugar and served with a side of bacon and fresh squeezed orange juice, it was the perfect, if not calorie-laden, fuel for opening presents all morning. I have tried to replicate my grandfather’s recipe many, many times but can never seem to get it quite right. Sometimes it is hard to perfectly recreate loved ones’ recipes because it isn’t just about the food—it is also the wonderful memories that come with them. That, however, was not going to stop me from trying to get close as as close as possible to Papa Ben’s perfect french toast.

Andrew and I always wake up on Sunday mornings to watch “Sunday Morning” on CBS. It is incredibly nerdy, I know, but I also really enjoy making—and obviously eating—breakfast while we watch. Conveniently armed with half of a baguette of french bread from the night before, I decided to take a stab at french toast. I mean, it isn’t every day that you have day-old french bread around. Or at least not in my house.

So, I made my way to Food52, which if you have not visited yet (shame on you, foodies!), you must check it out immediately. Go ahead, set up a profile and start posting recipes. With weekly themed contests, this site is a treasure trove of recipes and knowledge from home cooks (and chefs, too) with a little competition thrown in the mix. It can be quite addictive (I warned you). Food52 is where I found this recipe, the runner-up to the “Your Best French Toast” contest . The winner’s toast must have been pretty darn good because I thought this was pretty phenomenal. And so easy, too. While it is not quite my grandfather’s, it comes pretty close, and I’ll take that.

If you are making this for wee ones, feel free to leave out the booze. The vanilla will give it plenty of flavor. This would also be good with a little orange zest in the mix. Feel free to experiment with the flavors you like.

What are your favorite go-to breakfast/brunch recipes? I am always looking for new Sunday morning treats to try.

Boozy French Bread French Toast
Adapted from fineartdaily at Food52

{Serves 2-4 depending on your appetite}

1 cup milk
3 large eggs
pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract
1 tablespoon brown sugar (either dark or light)
8 1/2-inch slices day old french bread
1 tablespoon liquor of choice (I used Grand Marnier, fineartdaily calls for rum)
butter for pan
good quality maple syrup for serving

Whisk together milk, eggs, cinnamon, nutmeg, brown sugar, vanilla extract, Grand Marnier (or other liquor of choice), and salt until smooth. Heat about one tablespoon of butter and one tablespoon of canola oil in griddle or large pan over medium-high heat (make sure pan is well-oiled/buttered; you may need to use a bit more if your pan is larger).

Soak french bread slices in milk mixture until satured. Flip to make sure both sides absord liquid (about 1 minute or so per side). Add bread to griddle pan being careful not to crowd slices. Cook until golden brown (about 2 minutes) and flip. Cook the other side until golden brown. Repeat with second batch making sure to oil/butter pan again if needed.

Dust slices with powdered sugar* and serve with maple syrup warmed with a touch of butter (I always warm them together so you get melty butter and warm maple syrup). Add bacon and OJ to complete your breakfast.

*Tip: I place a small amount of powdered sugar in a strainer with very, very small holes and dust over the toast. You could also use a sifter if you have one handy.