French toast for breakfast this morning. Extremely filling. Two slices are left over.
1/4 cup Maker’s Mark® Bourbon
2 cups heavy cream
1 cup milk
1/2 cup sugar
4 egg yolks
2 whole eggs
1 vanilla bean, scraped
Zest of 1 lemon
1/2 teaspoon salt
8–12 thick slices day-old bread
Butter for cooking French toast
Powdered sugar and syrup
In a bowl mix cream, milk, 1/4 cup of Maker’s Mark® Bourbon, sugar, egg yolks, whole eggs, vanilla, lemon zest and salt. Whisk until well-blended. Reserve until needed for the French toast. You can do this the day before and refrigerate, covered, overnight.
To make the French toast, pour the batter into a shallow baking dish. Allow the bread slices to soak in the custard until well-absorbed, at least 10 minutes.
Preheat the oven to 200°F.
Heat a griddle or large non-stick skillet over medium-high heat.
Add butter to coat griddle.
Lower the heat to medium.
Cook the French toast in batches, about 4–5 minutes per side, until the color is golden brown. Repeat with remaining bread slices, cleaning the griddle with a paper towel between batches.
Keep the French toast warm in the oven on a sheet tray tented in foil until ready to serve.
Serve warm, dusted in powdered sugar, with syrup.
