The Individual Bourbon-Pecan French Toast Bakes provide a delectable breakfast option that you can indulge in. This recipe creates a delectable delicacy that is ideal for special events or a pleasant weekend breakfast by combining the rich tastes of bourbon, maple syrup, and toasted pecans from the aforementioned ingredients.
All of the servings are baked in their own little ramekins, which not only makes them delicious but also makes them visually appealing.
Ingredients
For the French Toast
- 1 cup whole milk
- 4 large eggs
- 2 tablespoons pure maple syrup
- 2 tablespoons Bourbon whiskey
- 1 teaspoon vanilla extract
- 5 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 4 cups dry whole-grain or challah bread cubes
For the Toasted Pecan Butter
- 1/2 cup chopped pecans
- 1 cup butter, softened
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup chopped pecans
- Confectioners sugar, for garnish
Also see :- Cheesy Schezwan Paneer Sliders Recipe
Instructions
Prepare four ramekins ranging from 8 to 10 ounces with butter. To make the mixture, combine the milk, eggs, maple syrup, bourbon, vanilla, cinnamon, and salt in a large basin and whisk them together. Put in the bread cubes and mix them together with a toss.
Evenly distribute the mixture among the ramekins that have been prepared. Place the dish in the refrigerator for at least two hours or overnight. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
While the pecans are being toasted in the oven, spread them out on a baking sheet with a rim and toast them for 12 to 15 minutes, stirring them occasionally, until they are lightly browned. Wait for it to cool. Put the butter that has been softened, the brown sugar, and the vanilla extract into a food processor.
After pulsing until smooth, add the pecans that have been allowed to cool and continue pulsing until the desired consistency is obtained. Stay refrigerated for up to a month in a container that keeps air out. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).
Put the flour and brown sugar into a bowl of medium size and mix them together. To include the butter cubes, use either a pastry blender or two knives to cut them into the mixture until it resembles coarse crumbs. Mix in the pecans that have been chopped.
On top of the bread mixture that is contained within the ramekins, sprinkle the streusel topping. After approximately thirty minutes of baking in an oven that has been prepared, the cake should have puffed up and a knife put into the center should come out clean.
Wait until it has cooled down little before serving it warm, with a topping of toasted pecan butter and a sprinkling of confectioners’ sugar thereafter.
Nutrition
- Calories: Approximately 450
- Total Fat: 30 g
- Saturated Fat: 18 g
- Cholesterol: 150 mg
- Sodium: 200 mg
- Total Carbohydrates: 40 g
- Dietary Fiber: 2 g
- Sugars: 10 g
- Protein: 6 g
Tips
If you want to make a version that does not contain alcohol, you can replace the bourbon with additional maple syrup or vanilla extract. We recommend using bread that is at least one day old for optimal absorption of the custard mixture.
You can personalize the recipe by incorporating fruits such as bananas or blueberries into the bread batter before applying it to the oven.