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French Toast Fingers with Ginger Bourbon Maple Syrup

French Toast Fingers with Ginger Bourbon Maple Syrup
Prep Time
40 min
Cook Time
30 min
Yields
24 servings

This grown-up take on a classic french toast would be perfect for a brunch, or a great appetizer for a garden party.

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ingredients

Ginger Bourbon Syrup

1
cup pure maple syrup
1
piece fresh ginger (2-inch), piece peeled and sliced
2
Tbsp bourbon

French Toast Fingers

Nonstick cooking spray
1
broiche loaf or challah (1 lbs)
6
eggs, at room temperature
1
cup whole milk, at room temperature
2
Tbsp unsalted butter, melted and slightly cooled
1
tsp vanilla extract
½
tsp bourbon
⅛ tsp fine salt
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directions

Step 1

Place the maple syrup and ginger in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes. Use a slotted spoon to remove the ginger and discard. Stir in the bourbon and keep warm while you make the French toast fingers.

Step 2

Place two racks in the upper and lower thirds of the oven and preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and spray lightly with cooking spray.

Step 3

Slice the brioche into 2-inch slices and then cut each slice into three to four 1-inch-wide fingers. In a large bowl whisk the eggs, milk, butter, vanilla, bourbon and salt. Dunk the fingers into the egg mixture, let the excess drip off, and then place them onto the baking sheet. Bake the fingers until they are firm and golden brown, 15 to 18 minutes, flipping the fingers over halfway through baking. Serve warm with the syrup.

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