Nighthawks Drunken French Toast
4
Servings
Servings
30m PT30M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #35392
August 05, 2020
Categories: Breakfast, Lunch, Main Dish, Eggs, Alcohol, Vegetarian, Kosher Meat more
"I saw this being made on tv and couldn't wait to try it myself. Delicious but a bit more work than normal french toast. You can use any enriched bread."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (440 g)
- Calories 909.3
- Total Fat - 50.7 g
- Saturated Fat - 24.4 g
- Cholesterol - 983.9 mg
- Sodium - 1037.5 mg
- Total Carbohydrate - 65 g
- Dietary Fiber - 1.7 g
- Sugars - 30.1 g
- Protein - 48.3 g
- Calcium - 675.9 mg
- Iron - 13.6 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.8 mg
Step 1
Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside.
Step 2
Preheat oven to 400
Step 3
Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy ( use an extra tablespoon)and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate.
Step 4
Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices.
Step 5
Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices.
Step 6
Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside.
Step 7
Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners' sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.
Tips & Variations
No special items needed.
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