Ingredients
- 6 slices brioche, challah or white bread (about 6 3/4 oz)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 4 large eggs
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp freshly grated nutmeg
- 1/4 cup bourbon
- 3 tbsp unsalted butter
- 1/4 cup confectioners sugar
- maple sugar, for serving
Preparation
Step 1
preheat the oven to its lowest setting and cut the bread slices (trim off the crusts to get a better brown on all 4 sides) into 1 inch sticks (4 sticks per slice). arrange the bread sticks on a wire rack over a baking sheet, and bake until mostly dried,about 20mins. alternatively leave the bread out overnight so it becomes stale. remove from oven, and let cool completely. increase oven temp to 375.
in a large bowl, whisk together the milk, cream, granulated sugar, eggs, cinnamon, vanilla, nutmeg and bourbon until well mixed. pour into a dish wide enough for dipping bread. in a large nonstickpan, heat 1 tbspd of the butter over medium heat until foaming subsides. working in batches of 8 sticks, dip the bread in the egg mixture until fully coated; let the excess run off, then place in a hot pan. cook until browned on all sides (about 4mins total), then transfer to the wire rackover baking sheet. repeat the remaining bread, adding 1 tbsp of the butter to the pan before each batch. place the french toast sticks in the oven and bake at 375 for 5mins until edges are crispy.
stack the french toast sticks on a plate and use a fine mesh sieve to dust with confectioners sugar. serve with maple syrup.