Bourbon ball french toast

Make your own version of the Quadruple B French Toast from Louisville.
  • Kentucky bourbon whipped cream, recipe follows
  • Bourbon vanilla custard, recipe follows
  • For bourbon vanilla custard:
  • 500ml single cream
  • 250ml double cream
  • 4 large egg yolks
  • 110g sugar
  • 4 tsp cornflour
  • 2 tsp vanilla essence
  • 65ml Kentucky bourbon
  • For Kentucky bourbon whipped cream:
  • 475ml double cream
  • 3 Tbsp icing sugar
  • 3 Tbsp Kentucky bourbon
  • For batter:
  • 6 eggs
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 310ml milk
  • 1 tsp vanilla essence
  • For french toast:
  • 1 (450g) loaf firm textured bread, preferably a baguette
  • Rapeseed oil, for frying
  • 575g fresh sliced strawberries
  • 100g toasted pecan halves
  • Chocolate syrup

Serves: 3 1/2 cups

French Toast:

1 (450g) loaf firm textured bread, preferably a baguette

Canola oil, for frying

Bourbon Vanilla Custard, recipe follows

Chocolate syrup

Kentucky Bourbon Whipped Cream, recipe follows

568g fresh sliced strawberries

100g toasted pecan halves

For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.

For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.

Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.

Bourbon Vanilla Custard:

500ml single cream

250ml double cream

4 large egg yolks

110g sugar

4 teaspoons cornflour

2 teaspoons vanilla extract

65ml placeStateKentucky bourbon

Heat single and double cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.

Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 68C. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.

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