- Prep time
- 10 minutes PT10M
- Cook time
- 6 minutes PT6M
- 6 servings
How do you make French Toast even better? With delicious challah from our bakery and homemade bourbon maple syrup, of course!
Bourbon Maple Syrup:
- ½ cup plus 1 teaspoon bourbon, divided
- 1 cup Fresh to Market Pure Organic Maple Syrup
- ¼ teaspoon vanilla extract
Challah French Toast:
- 6 Fresh to Market Organic Eggs
- ½ cup cream
- 2 tablespoons brown sugar
- 2 tablespoons cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 12 slices challah, 1-inch thick
- Butter for cooking
For the bourbon maple syrup, place ½ cup bourbon in a small sauce pot. Bring to a simmer, then carefully flame the bourbon by tilting the pan over an open flame so that the liquid comes just to the edge of the pan without spilling over. Bourbon will ignite on contact with the flame, or you can start the flame with a long lighter.
Reduce heat to low and cook until the flame dies. Add the maple syrup, bring to a simmer and reduce down to 1 cup. Remove from heat, then add the vanilla extract and 1 teaspoon bourbon and stir to combine.
For the French toast, combine eggs, cream, brown sugar, cinnamon, vanilla extract and salt in a work bowl and whisk until it's a uniform consistency.
Heat a griddle or sauté pan on medium-low heat. Dip each piece of challah in the batter and let soak for 30 seconds, turning as needed to evenly coat. Cook each piece in butter for 2–3 minutes per side or until golden brown.
Serve with butter, powdered sugar and warm bourbon maple syrup.
Extra French toast can be frozen between layers of wax paper in an airtight container or zip top bag for up to 30 days, then reheated in a toaster or microwave.