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Bourbon French Toast With Whipped Mascarpone

Cozy, scrumptious, and downright heavenly — there’s no other way to describe this French toast. We use challah bread, so it’s nice and eggy from the get-go. Then, we dip the thick slices in a vanilla and bourbon custard that’s laced with warm nutmeg for even more richness. And once the sated slices hit the pan, we dust them with cinnamon sugar, so they get a sweet, caramelized coating. Excuse us while we swoon our taste buds off.

You’d think so much decadence would require a lot in the way of kitchen time — but no! Bourbon French toast is as easy as any French toast recipe: it’s just a bit of mixing, dunking, and pan-frying. Well … maybe a little extra mixing. We whip up a honey mascarpone topping that makes the toast feel even more luxe. (Read: 1,000% worth the very, very small effort of turning on the mixer.)

Of course, bourbon French toast is always a hit at brunch. But we like it even better as an indulgent, treat-yourself, Saturday-morning breakfast. Rinse off some fresh strawberries and make a latte to sip on with your toast, and you’re in for a lovely day.

Bourbon French Toast With Whipped Mascarpone
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Breakfast

Bourbon French Toast With Whipped Mascarpone

Serves: 6

Ingredients

For the French toast:
6 Gelson’s large eggs
1 ½ cups whole milk
2 Tbsp bourbon
1 Tbsp vanilla extract
¼ tsp Gelson’s ground nutmeg
Kosher salt
1 loaf challah bread, sliced into 1”-thick slices
¼ cup granulated sugar
2 tsp Gelson’s ground cinnamon
2 Tbsp unsalted butter, for the skillet
Maple syrup, for serving
For the whipped mascarpone:
¼ cup mascarpone, at room temperature
1 cup heavy whipping cream
1 Tbsp honey
1 tsp vanilla extract

Directions

  1. In a 9x13” baking dish, whisk together the eggs, milk, bourbon, vanilla, nutmeg, and a pinch of salt. Add the bread slices and turn to coat. Let the bread sit for 10 minutes, then flip and let the other side sit for another 10 minutes.

  2. In a small bowl, combine the sugar and cinnamon.

  3. To make the whipped mascarpone: Using an electric mixer, whip the mascarpone and cream together until soft peaks form, about 3 minutes.

  4. Add the honey and vanilla. Whip to combine.

  5. When you’re ready to cook, melt the butter in a large skillet over medium heat. Cook the toast until lightly golden, 2 to 3 minutes, then flip and cook for 3 to 5 minutes, until deeply golden.

  6. Sprinkle the cinnamon sugar on top of each piece of toast. Flip the toast onto the cinnamon-sugar side, and cook 2 to 3 minutes more, until the sugar is golden brown and caramelized.

  7. Plate the French toast with the golden brown cinnamon-sugar side up. Sprinkle each piece lightly with more cinnamon sugar. Serve warm with the whipped mascarpone and maple syrup.


Recipe adapted from: Half Baked Harvest

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