Weekend Brunch: Spiked French Toast

French toast is a brunch classic that most people love. Meet the adult version.
Text And Photos By Brooke Dowdy

pouring syrup over french toast

We are big weekend breakfast eaters in my house, and Sunday is usually the day that we park it on the couch, watch CBS Sunday Morning, and enjoy a homemade breakfast. We’ve perfected Huevos Rancheros (in my humble opinion, of course) and have made almost every pancake recipe on the planet. Armed with half of a baguette of french bread one Sunday morning, I decided that french toast was most definitely in order. I never have day-old french bread and if we are being honest here, I have only made french toast with my grandfather who used to make them every single Christmas morning. I have never tackled it on my own!

french toast batter

My grandfather passed away a few years ago, and I was determined to continue his french toast making tradition, even though he did not leave his exact recipe. And I know that it is April not Christmas morning, but a delicious breakfast of french toast should be enjoyed throughout the year, right? This recipe comes pretty close to my grandfather’s favorite. He fried his in oil which was delicious, but I wanted a lighter (read: bathing suit season is just around the corner) recipe for this particular weekend. This recipe uses liqueur to spike the batter, and the Grand Marnier I had added a flavorful, subtle orange punch! Try this for your next weekend breakfast. It is quick, easy, and most importantly of all, absolutely delicious.

What is your favorite weekend breakfast/brunch dish?

french bread french toast

Boozy French Bread French Toast
Adapted from fineartdaily at Food52

{Serves 2-4 depending on your appetite}

  • 1 cup (225 grams or 8 fluid ounces) milk
  • 3 large eggs
  • pinch salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon (12 grams) brown sugar (either dark or light)
  • 8 half-inch slices day old french bread
  • 1 tablespoon (14 grams) liquor of choice (I used Grand Marnier, fineartdaily calls for rum)
  • butter for pan
  • good quality maple syrup for serving

1. Whisk together milk, eggs, cinnamon, nutmeg, brown sugar, vanilla extract, Grand Marnier (or other liquor of choice), and salt until smooth. Heat about one tablespoon of butter and one tablespoon of canola oil in griddle or large pan over medium-high heat (make sure pan is well-oiled/buttered; you may need to use a bit more if your pan is larger).

2. Soak french bread slices in milk mixture until satured. Flip to make sure both sides absord liquid (about 1 minute or so per side). Add bread to griddle pan being careful not to crowd slices. Cook until golden brown (about 2 minutes) and flip. Cook the other side until golden brown. Repeat with second batch making sure to oil/butter pan again if needed.

3. Dust slices with powdered sugar* and serve with maple syrup warmed with a touch of butter (I always warm them together so you get melty butter and warm maple syrup). Add bacon and OJ to complete your breakfast.

*Tip: I place a small amount of powdered sugar in a strainer with very, very small holes and dust over the toast. You could also use a sifter if you have one handy.

french toast with syrup


 

6 Comments
  1. I never can decide which I like better, French toast or waffles. I never follow a recipe for French toast (which I’ve had twice in the past week, and since I have stale homemade bread, I foresee a third serving of it this week…), but your recipe is actually pretty close to what I did last night for dinner, Grand Marnier and all.

    1. Love all of the french toast making! What is your favorite recipe? Next time, I’ll probably try brioche but I really love french bread. French toast v. waffles is a constant argument in my house. My husband loves waffles but I’m more of a french toast fan!

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