INGREDIENTS
3 extra-large eggs
½ cup heavy cream
½ teaspoon cinnamon
½ teaspoon Bourbon Madagascar Vanilla Extract
½ teaspoon Bourbon Smoked Sugar
Pinch of freshly grated nutmeg
2 ½ tablespoons unsalted butter
Four ¾-inch-thick slices of baguette or brioche
1 tablespoon butter
Powder Sugar for Dusting
Pure Cane Sorghum for Garnish
INSTRUCTIONS
In a medium, shallow baking dish or bowl, beat eggs with milk, cinnamon, vanilla extract, Bourbon Smoked Sugar, and nutmeg until blended. Working with one slice at a time, soak the bread in the egg mixture, turning several times.
Meanwhile, melt the butter in a large heavy skillet until it bubbles. Add two of the soaked bread slices and cook until golden brown on the bottom, about two minutes. Turn and cook until golden brown on the second side, about two minutes longer. Repeat with the remaining egg-soaked bread and dust with powdered sugar. Serve with Pure Cane Sorghum.
INGREDIENTS
3 extra-large eggs
½ cup heavy cream
½ teaspoon cinnamon
½ teaspoon Bourbon Madagascar Vanilla Extract
½ teaspoon Bourbon Smoked Sugar
Pinch of freshly grated nutmeg
2 ½ tablespoons unsalted butter
Four ¾-inch-thick slices of baguette or brioche
1 tablespoon butter
Powder Sugar for Dusting
Pure Cane Sorghum for Garnish
INSTRUCTIONS
In a medium, shallow baking dish or bowl, beat eggs with milk, cinnamon, vanilla extract, Bourbon Smoked Sugar, and nutmeg until blended. Working with one slice at a time, soak the bread in the egg mixture, turning several times.
Meanwhile, melt the butter in a large heavy skillet until it bubbles. Add two of the soaked bread slices and cook until golden brown on the bottom, about two minutes. Turn and cook until golden brown on the second side, about two minutes longer. Repeat with the remaining egg-soaked bread and dust with powdered sugar. Serve with Pure Cane Sorghum.
