Make the Butter:
Combine the bourbon and 1/2 tsp. pepper in a small bowl and let it sit for 30 minutes. In a food processor, pulse the butter, syrup, 1/2 tsp. salt, and bourbon until well combined. Transfer to a small ramekin and set aside, or cover and refrigerate for up to a week.
Make the French Toast:
In a medium bowl, whisk together the half and half, syrup, eggs, and cinnamon. Transfer to a wide, shallow bowl or pie plate. Put the cornflakes on a separate plate.
Soak a slice of bread in the egg mixture, turning once, until saturated but not falling apart. Transfer the soaked bread to the plate with the cornflakes and press down gently to coat, turning once. Place on a baking sheet. Repeat with the remaining bread.
Melt the butter on a griddle or in a 12-inch nonstick skillet over medium heat. Working in batches and adding more butter as needed, cook as many slices of bread as will fit in a single layer, flipping occasionally, until the cornflakes are golden brown, 2 to 3 minutes per side.
Serve topped with the maple-bourbon butter
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (389g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 507 (63%)|
|Amt Per Serving||% DV|
|Total Fat 56.4g||75 %|
|Saturated Fat 27.6g||138 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 1144.5mg||352 %|
|Sodium 557mg||19 %|
|Potassium 483.9mg||13 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 39.4g|
|Protein 35.1g||50 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 804
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