Bring your traditional breakfast, brunch, lunch, or dinner back to life with this french toast upgrade!
Not only is this French toast DEEP FRIED, but it’s topped with a blueberry & bourbon preserve, peach whisky sour soaked/infused pecans, and a lemon butter glaze! Yessuh!
What you'll need:
1 loaf sourdough bread
1/4 cup milk
2 tablespoons cinnamon
1 cup whole pecans
1 shot (3 tablespoons) bourbon
1/2 cup peach schnapps, separated
1/2 cup sweet and sour mix, separated
fresh fruits (I chose strawberries, blackberries, raspberries, blueberries, and a banana)
blueberry & bourbon preserves/jam
Kev's Lemon Butter Glaze:
4 cups powdered sugar
4 tablespoons butter
2 teaspoons vanilla extract
Juice of half a lemon
1/4 cup milk
So, let's get into it! There's 3 parts to this recipe. First, we've got the Peach Whiskey Sour Pecans, then the French toast, and then the lemon butter glaze.
Peach Whiskey Sour Pecans
First, begin soaking pecans by combining bourbon, ¼ cup sweet and sour mix, and ¼ cup peach schnapps. Pour over pecans and let soak while preparing the rest of the dish.
Next, start slicing the loaf of bread into even slices, about 1-inch thick. In a baking dish, combine egg, cinnamon, peach schnapps, sweet and sour mix, and milk; whisk to combine. Set aside. In a 10-inch or 12-inch skillet, heat oil over medium heat. Dip your bread in the egg mixture. Fry slices until golden brown, then flip to cook the other side.
Lemon Butter Glaze
In a small bowl, add powdered sugar, butter, sweet and sour mix, juice of one half of lemon, and vanilla; mix well, adding milk slowly until you reach your desired consistency.
Put your French toast on the plate. Spread the blueberry & bourbon preserves/jam onto the toast. Sift some powdered sugar on top. Remove pecans from the peach whiskey sour mixture. Top your French toast with pecans and your fruits of choice. Drizzle the lemon butter glaze on top and enjoy!
If you want to catch some visuals of me preparing this dish, make sure you check out the video on YouTube!