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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Literally means “lost bread”. A classic New Orleans breakfast dish. Ingredients:
4 large eggs |
3/4 cup whole milk |
1/2 cup heavy cream |
2 tablespoons irish whiskey or 2 tablespoons cognac or 2 tablespoons brandy or 2 tablespoons bourbon |
2 tablespoons sugar |
2 teaspoons pure vanilla extract |
1/2 teaspoon salt |
8 slices french bread, cut about 1-inch thick on the diagonal |
unsalted butter |
vegetable oil |
powdered sugar |
sliced strawberry (other berries or orange or tangerine slices) |
real maple syrup (optional) |
Directions:
1. Preheat the oven to 300°; butter the baking sheet.
2. In a shallow dish, whisk the eggs, milk, cream, whiskey, sugar, vanilla, and salt together.
3. Dunk the bread slices into the egg mixture and soak them for at least 10 minutes, turning if needed to coat evenly, until saturated but short of falling apart.
4. Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large skillet over medium heat.
5. Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
6. Put the first slices on the baking sheet and keep them warm in the oven.
7. Continue cooking the remaining slices, adding more butter and oil as needed.
8. When all the French toast is ready, dust with powdered sugar.
9. Serve immediately with berries and maple syrup, if desired.
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