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BOURBON FRENCH TOAST STICKS

INSPIRED BY

KRAMER VS. KRAMER

If you’re anxiously trying to impress your son in the wake of the dissolution of your marriage and family, or if you just enjoy a good breakfast, you can’t go wrong with French toast. Unless, of course, you get eggshells in the batter. Or forget the milk. Or make bread soup. If you’re striving for authenticity, try Ted Kramer’s eggs-in-a-mug method at home; if you’re striving for flavor, take a crack at this bourbon-infused version of the brunch classic.

Makes 2 servings

Ingredients

6 slices brioche, challah or white bread

1 cup whole milk

½ cup heavy cream

¼ cup granulated sugar

4 large eggs

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

1 teaspoon pure vanilla extract

¼ cup bourbon

3 tablespoons unsalted butter

¼ cup confectioners’ sugar

Maple syrup, for serving

Preheat the oven to its lowest setting and cut the brioche slices into 1-inch sticks. Arrange the bread sticks on a baking sheet and bake until mostly dried, about 20 minutes (alternatively, leave the bread out overnight so it becomes stale). Transfer the baking sheet to a wire rack and let the bread cool completely. Leave the oven on, and place a rimmed baking sheet fitted with a wire rack inside.

In a large bowl, whisk together the milk, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and bourbon until well mixed. Pour into a dish wide enough for dipping the bread. In a large nonstick pan, heat 1 tablespoon of the butter over medium heat until the foaming subsides. Working with two pieces at a time, dip the bread in the egg mixture until fully coated, let the excess run off, then place in the hot pan. Cook until browned on all sides, then transfer to the baking sheet in the oven to keep warm. Repeat with the remaining bread, adding a tablespoon of butter to the pan before each batch.

Stack the French toast sticks on a plate and use a fine-mesh sieve to dust with confectioners’ sugar. Serve with maple syrup.

“What you don’t know is that French toast is always folded. You go into the best restaurants anywhere in the world, and you see folded French toast. You get more bites that way, right?”

—Ted Kramer