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Bourbon Vanilla French Toast for Mother's Day Brunch

Bourbon Vanilla French Toast for Mother's Day Brunch


  • 4 eggs

  • About 1 ½ tablespoons superfine sugar or a drizzle of honey

  • 1 cup cream or half-and-half

  • 1 ½ ounces bourbon

  • 1 ½ teaspoons vanilla extract

  • ⅛ teaspoon grated nutmeg

  • ½ teaspoon ground cinnamon (omit if using cinnamon bread)

  • Pinch salt

  • Maple syrup

  • Cinnamon stick (optional)

  • 4 tablespoons melted butter

  • 8 slices brioche, white or cinnamon bread or stale French bread

  • Bacon and/or ham, for serving


Serves: 4

Preheat a nonstick or cast iron griddle over medium-low heat.

Whisk up the custard: eggs, sugar or honey, cream or half-and-half, bourbon, vanilla, nutmeg, cinnamon and salt.

Warm maple syrup on a stove. Use good-quality maple syrup and add a cinnamon stick, if you like.

Brush griddle with butter and soak and turn bread in custard and cook in 2 batches slowly, until deeply golden and fragrant and cooked through.

Cut toast corner to corner and line up triangles of toast down the center of the plate, layered with bacon or ham or both and topped with berries, coat with more melted butter and serve with warm syrup.