Over the years, I’ve learned a thing or two about French toast. Namely that the best french toast is a perfect combination of textures, crunchy around the edges and rich and custardy in the middle, with a hint of sweetness and (hopefully) something super decadent drizzled on top. But exactly HOW you acheive that perfect balance of crispy and creamy, sweet and savory, buttery and sweet? It’s all in the ingredients and the technique.
1. Good bread is important. I personally like the dense, buttery crumb of a brioche. Try to stay away from really soft, flimsy breads like white sandwich bread, and also really chewy/crusty breads like baguettes. Also, if your bread is too moist and fresh it makes for limp, soggy French toast. Better to toast it in the oven for a few minutes, which will allow it to soak up more of the custard without falling apart.
2. Don’t over-saturate it. A 5-10 second dip per side should be more than enough. A good indicator of if you’ve soaked it too long is if you run out of liquid before you’ve dipped all your bread. Oops.
3. Sprinkle with sugar. A light sprinkle just before you put the soaked slices in the hot pan will caramelize on the exterior and give your toast a little extra crunch.
4. Get it hot hot hot. Seriously, your pan should be thoroughly preheated. The butter should sizzle like mad the instant it hits the hot surface.
5. Finish it in the oven. Just a few minutes will help the center set up (especially because your super hot pan probably didn’t give the bread enough time to cook all the way through). This will also ensure your French toast is ready all at once so everyone can sit down and eat together (what a concept!)
6. It is always (and I mean always) better with booze.
And that last point is where this French toast rises above the rest, as it’s made with
Jackson Morgan Southern Cream, a line of whiskey-infused sipping creams. I couldn’t be more thrilled to be working with them as it means I get to share this recipe with you.
All the flavors have their high points, but I don’t think it’d surprise anyone that the Salted Caramel stole the show. It’s their most popular flavor for a reason, clearly.
After a single sip I did what any sane person would do: I made salted caramel with it. Hello. Salted caramel with salted caramel cream liqueur? It might make your head spin, but it’ll make your tastebuds jump for joy. Seriously, this stuff is amazing, I want to drizzle it on everything in sight (watch out, cats!)
But I didn’t stop there. I put it in the French toast custard too. Milk shmilk, booze is better. It gives an already stellar French toast a little extra somethin’ somethin’.
It’s everything you imagine it’d be, and more. Sure, it’s sweet enough to be dessert ten times over, but we all know that French toast is perfectly acceptable breakfast fare. Just call it brunch, and people will think you’re fancy rather than gluttonous.
Jackson Morgan Southern Cream comes in a number of other flavors too, including Peaches & Cream, Whipped Orange, Peppermint Mocha, and Cinnamon Brown Sugar, and you could certainly swap them in in place of the caramel, and top accordingly (I’m thinking a drizzle of chocolate sauce on top of the mocha mint, or fresh peaches and whipped cream to accompany the peaches & cream).
Perfect French toast is slightly crispy on the outside and soft and custardy on the inside. This decadent brioche French toast recipe features a boozy salted caramel sauce that’s to die for!
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Disclosure: This post is sponsored by Jackson Morgan Southern Cream. As always, all opinions are entirely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing unique and delicious recipes with you, and we thank you for supporting us and the brands we love!