OK, if I call something “best-ever,” bourbon has to be involved. Here, just a splash adds smoky richness and sweet depth. The 2% evaporated milk is the key to the custard; it has a similar richness to cream at a fraction of the fat. Make sure the bread fully soaks up the custard; that’s what gives this French toast its creamy center.
How to Make It
Step 1
Combine milk, 3 tablespoons syrup, bourbon, vanilla, salt, and eggs in a 13 x 9–inch glass or ceramic baking dish, stirring with a whisk. Add bread in a single layer; let stand 10 minutes or until liquid is absorbed, turning bread over after 5 minutes.
Step 2
Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter; swirl until butter melts. Add apples; sprinkle evenly with cinnamon. Cook 10 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in 1 tablespoon syrup. Keep warm.
Step 3
Heat a large griddle or nonstick skillet over medium heat. Add 1 1/2 teaspoons butter; spread melted butter over surface with a spatula. Add 4 bread slices; cook 3 minutes on each side or until browned and done. Remove from pan. Repeat procedure with 1 1/2 teaspoons butter and 4 bread slices. Top French toast with apple mixture.
Chef's Notes
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice
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