Freshly whipped cream spiked with bourbon too, if you please.
Drizzled over this behemoth was the bourbon barrel aged maple sizzurp. I daresay this is the Ultimate French Toast.
|Bear plate by Rachel Kozlowski for West Elm
Ultimate French Toast
Makes 3 servings
*3 tablespoons butter
*2-3 egg yolks
*1 heaping cup vanilla ice cream, melted
*Pinch of cinnamon, pinch of nutmeg, pinch of salt
*3 slices thick, hearty bread (challah, brioche, French or Italian)
*1/2 cup rolled oats, toasted until lightly browned and nutty
*1 tablespoon brown sugar
*Bourbon barrel aged maple syrup (or regular grade B, for plebes)
*Fruit of choice (caramelized bananas for me*)
*Freshly whipped cream (OR, a scoop of the vanilla ice cream you used if there's any left)
Melt butter in a wide cast iron skillet over medium. Whisk the egg yolks with the melted vanilla ice cream in a shallow dish, and stir in the seasonings. On another plate, toss the oats and brown sugar together. Dip the slices of bread in the ice cream mix, soaking nicely on both sides, before crusting one side of each with the oats. Fry the bread in the butter about 3 minutes per side. Top with the syrup, fruit and whipped cream (can be made a little before you start the toast prep and kept in the fridge).
*To caramelize bananas quickly, cut up a few ripe (but not overripe) ones and saute in a couple tablespoons of butter over medium. Sprinkle in some brown sugar and splash in a little bourbon. Cook down for a few minutes, then serve hot.