Bourbon Smoked Sea Salt, Bourbon-Madagascar Vanilla Extract, Breakfast, Pure Cane Sorghum
Overnight Stuffed French Toast
Makes 4 large servings or 8 smaller servings
5 large eggs
1 cup half and half
¼ cup Bourbon Barrel Aged Sorghum
½ teaspoon Bourbon Smoked Salt
1 teaspoon Bourbon Barrel Aged Vanilla Extract
8 slices sturdy bread or your favorite bread for French toast (we used raisin challah)
½ cup cream cheese, room temperature
½ cup jam or preserves of your choice
butter and syrup, for serving
1) Spray or butter a parchment-lined 9”x13” pan or rimmed baking sheet. Set aside. In a large bowl, whisk together the eggs, half and half, sorghum, smoked salt and vanilla.
2) Make the sandwiches. Spread about 2 tablespoons each of cream cheese and jam on one slice of bread. Top with another slice of bread. Press together lightly and soak in the egg mixture for about 1 minute on each side. Repeat with remaining bread. Lay soaked sandwiches on the baking pan. Cover with plastic wrap and refrigerate overnight. (French toast may also be made right before cooking.)
3) Remove sandwiches from the refrigerator before you preheat oven to 350 degrees. Bake french toast for 25 minutes. Flip sandwiches over and bake for 20-25 minutes more. Cut each sandwich in half, transfer to a serving dish and serve with your favorite syrup and butter.
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