Drunken Eggs Toast Recipes

BOOZY CARAMEL FRENCH TOAST CASSEROLE

Steps:

• Grease a 9 x 13-inch baking dish with butter.
• In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan.
• Slice off the crusts from the brioche (it doesn't need to be perfect). Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered.
• In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot.

DRUNKEN EGGS TOAST

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• In a mixing bowl, beat eggs well. Stir in Grand Marnier and nutmeg. Soak bread in eggs for 30 seconds on each side.
• Heat a lightly oiled griddle or frying pan over medium high heat. Grill bread until golden brown on both sides, about 2 to 3 minutes. Transfer to baking sheet and bake until thoroughly cooked, about 2 to 3 minutes.
• Using a paring knife, cut a 2 to 3 inch pocket in one side of each slice of bread. Spoon cheese and preserves into the pockets. Arrange on plate and dust with powdered sugar. Serve with clarified butter and maple syrup.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES

Steps:

• Butter a 9 x 13 baking dish. In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish. Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit. In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight. Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees. Bake for 30-40 minutes until French toast is golden and puffed. Serve hot with drunken strawberries and powdered sugar sprinkled on top. For Drunken Strawberries: Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.

DRUNKEN EGGS

Steps:

• Cut bacon into 1/4-inch cubes. In skillet, place bacon and fry over low heat until fat is rendered. Drain on paper towel. Reserve 2 tablespoons of the fat. In stockpot heat reserved bacon fat. Add onions, salt and pepper and cook until onions turn a deep brown, about 10 - 15 minutes. Add chicken stock and simmer for 15 minutes. Skim and discard fat from the top and bring broth to a boil. Stir in fried bacon and the tomatoes. Return to a boil. Gently stir in beaten eggs, until cooked and thready, about 1 - 2 minutes, being careful not to over blend. Remove pot from heat. Ladle into bowls and sprinkle with cheese and serrano chiles. Serve with warm tortillas.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel.

DRUNKEN FRENCH TOAST

Steps:

• Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside.
• Preheat the oven to 400 degrees F.
• Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate.
• Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices.
• Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices.
• Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside.
• Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners' sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.