When a light morning frost coats the ground and a chill hangs in the air outside, there are few things that can compare to warming up with a thick slice of homemade french toast. The inviting scent of vanilla, brown sugar, cinnamon, and maple syrup will call guests in from the cold. Between the plump brioche bread, the spices, and Jackson Morgan Southern Cream, you can bet on guests requesting this delicious brunch recipe.
Ingredients:
Loaf of Brioche Bread
3 Eggs
1 Tablespoon Sugar
3/4 Cup Heavy Cream
1/4 Cup Jackson Morgan Southern Cream in Brown Sugar and Cinnamon
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
Pinch of Salt
4 Tablespoons Unsalted Butter, Divided
Maple Syrup, Garnish
Whipped Cream, Garnish
Directions:
- Preheat the oven to 350 degrees. In a shallow dish – whisk eggs, sugar, heavy cream, Jackson Morgan, vanilla extract, cinnamon, and salt, then set aside.
- Cut brioche bread into half inch slices.
- In a skillet, heat 2 tablespoons of butter on medium high heat until bubbly. Dip 2-3 bread pieces in the egg mixture, then add to the warmed skillet until golden on each side. Continue until all pieces of bread have been cooked. Add the remaining butter as needed to keep the bread from sticking to the pan.
- Add French toast to an oven safe pan. Bake for 5 minutes.
- To serve, drizzle with maple syrup, and top with whipped cream.
