Question: Will I ever get tired of the combination of bourbon and vanilla bean?
Answer: No. Never. Definitely not. Especially when it’s all wrapped up in a super rich, crispy and creamy French toast that is just begging to be your warm and cozy not-leaving-the-house-or-changing-out-of-these-pjs-all-day Christmas brunch.
What can I say? The combination is just too good. The sweetness of the bourbon is highlighted so perfectly by the fragrant vanilla bean. Throw in some orange rind and cinnamon and I’m in heaven. Mix it into a creamy dipping base and turn it into the best French toast that ever existed? I’m done for.
This bourbon vanilla bean challah French toast was everything I wanted it to be and more. First of all, the custard base itself smells so irresistibly fantastic – the combination of the orange and bourbon and vanilla bean and cinnamon is just so warm and holiday-y and lovely. Seriously, I wanted to drink it by itself (but don’t do that because, ya know, raw eggs). Instead, I dunked slices of thick, rich challah bread into it and fried them up in lots of butta’ in my cast iron skillet and the result was pure perfection. A little crunchy on the outside, insanely creamy and flavorful on the inside – exactly what you want in a comforting winter brunch. I loved how much the orange flavor came through – it totally made it feel so fancy, even though this recipe could not be easier for a super quick but completely special Christmas morning celebration.
I hope you all have the most wonderful holiday season filled with family time, delicious food and (a few too many) bevs and, perhaps best of all, endless warm and cozy homemade brunches. XO!
- 6 eggs
- 1 ½ cups whole milk
- 1 tsp. grated orange zest
- ½ bourbon vanilla bean (regular vanilla bean would be just fine), seeds scraped
- 1 tbsp. honey
- ½ tsp. kosher salt
- ½ tsp. cinnamon
- ¼ cup bourbon
- 1 loaf challah bread, cut into ~10 slices (about 1” thick each)
- 2-3 tbsp. unsalted butter, for cooking
- Preheat your oven to 200°F. Place a large rimmed baking sheet in the oven to keep French toast warm after it cooks.
- In a large shallow bowl (I used a baking dish), combine the eggs, milk, orange zest, vanilla bean seeds, honey, kosher salt, cinnamon, and bourbon. Whisk until fully combined.
- Nestle as many pieces of bread as can fit into the mixture and let sit for about 2 minutes, then flip over and let sit for 2 minutes more. While the mixture is soaking, preheat a large skillet (preferably cast-iron) over medium heat and melt 1 tbsp. butter.
- Place as many slices as can fit into your pan and fry until golden brown on the outside – a few minutes per side. Once done, transfer to the prepared pan in the oven to keep warm while you fry up the rest.
- Repeat the soaking and cooking procedures for the remaining slices, adding 1 tbsp. butter to the pan when cooking each new batch and transferring finished pieces to the oven to stay warm.
- Serve warm, topped with real maple syrup and powdered sugar. Enjoy!
Looking for more Christmas breakfast ideas?
Bacon, Onion, and Ricotta Frittata
Carrot Cake Pancakes with Whipped Cream Cheese Topping
