Bourbon Cinnamon Sugar French Toast

Nick’s not a huge fan of sweet breakfasts, so he was super happy to taste this French Toast!  It’s light, flavorful, and not too sweet at all!  The whipped mascarpone cream, the raspberries, and the Traverse City Whiskey Bourbon & Cinnamon Sugar French Toast were a perfect combination for a perfect breakfast.  We both absolutely loved it!  I used the Challah bread I made the other day and it was awesome!

INGREDIENTS

6 large eggs
1 1/2 cups whole milk
2 Tbsp bourbon
1 Tbsp vanilla extract
1/4 tsp ground nutmeg
Salt
1 loaf challah bread, sliced into 1 inch slices
1/4 cup granulated sugar
2 tsp ground cinnamon
Butter, for the pan

For the Whipped Mascarpone:

1/4 cup mascarpone or cream cheese, at room temperature
1 cup heavy whipping cream
2 Tbsp maple syrup
1 tsp vanilla extract

DIRECTIONS

• In a large 9x13 inch baking dish, whisk together the eggs, milk, bourbon, vanilla, nutmeg, and a pinch of salt. Add the bread slices, and turn to coat. Let the bread sit 10 minutes, then flip and let the other side sit another 10 minutes.

• In a small bowl, combine the sugar and cinnamon.

• To make the cream. Using an electric mixer, whip the mascarpone and cream together until soft peaks form. Add the honey (or maple) and vanilla. Whip to combine.

• When ready to cook, melt the butter in a large skillet over medium heat. Cook the toast until light golden 2-3, then flip and cook 3-5 minutes, until deeply golden. Sprinkle the cinnamon sugar on top of each piece of toast. Flip the toast, cinnamon-sugar side facing down, and cook 2-3 minutes, until the sugar is golden brown and caramelized.

• Plate the french toast cinnamon sugar side facing up. Sprinkle each piece lightly with cinnamon sugar. Serve with whipped cream and maple syrup.