Because why not?
French Toast is my go-to brunch favorite, but I have some rules: It must be brioche, it must be thickly sliced – about one inch is right, and it must be served with real maple syrup.
I’m flexible with toppings – maybe some strawberries, maybe a “stuffed” French Toast with cream cheese and jam, maybe go tropical with a mango/pineapple medley, maybe top with some cookie butter, or even peanut butter (not my thing, but I know some who like it!).
But my favorite way is the classic way: a little powdered sugar, a little high-quality butter, and real maple syrup. It allows the French Toast to really shine, rather than be simply the edible “plate” for the toppings… which is sometimes the role of the pancake (a topic for another day).
Notes on Kahlua French Toast
I created this recipe mostly because I had just a little Kahlua left over after making a Kahlua chocolate cake and that bottle of Kahlua had hung around for too long already. Time for a fresh one!
A recently-discovered ingredient I LOVE – that makes *everything* better – is vanilla bean paste (link). I used this ingredient for the first time in a batch of sugar cookies, and they blew everyone away. They went so quickly!
I have read that it can be used one-for-one in any recipe that calls for vanilla so I’ve been doing so with great success… and maybe adding just a little bit more than what the recipe calls for.
That’s all for the notes, now for the recipe:
The Kahlua French Toast Recipe
It is soooooo easy!
1/4 c. Kahlua
2 eggs
1 heaping teaspoon of vanilla bean paste
1 tablespoon of brown sugar
8 1-inch thick slices of brioche
butter
real maple syrup
1. Combine the wet ingredients plus sugar with a fork, “whisking” until well-combined.
2. Heat the butter in a (cast iron/stainless steel) pan over medium heat.
3. Dip both sides of each slice of bread in the batter and place each slice in the heated pan.
4. Cook the first side for about 3 minutes and flip. If it looks browned and lovely, do the same thing with the other side. If it is a little too light, just wait a few minutes until the second side has cooked and flip again. Don’t worry if it seems a little on the blackened side.. this is just the sugar caramelizing and it should still be delicious covered in maple syrup, but keep an eye on the pan and lower the heat or add more butter as needed.
5. Top the cooked slices of French Toast with a little fresh butter and a little maple syrup.
6. Enjoy!
Final Thoughts on Kahlua French Toast
I hope you enjoy this easy and delicious Kahlua French Toast recipe! I think is would be great served with berries, breakfast meat, and a blackberry mimosa.
Cheers!
