Sunday, September 18, 2011

Whiskey French Toast with Caramelized Pears, Toasted Pecans & “Bacon”
3 slices bread, cut diagonally (I used country white)3 large eggs1 cup of milk1/2 cup Whiskey (I used Bulleit Rye)1/2 teaspoon cinnamon 1/4 cup chopped pecans (toasted at 350 degrees until brown)4 Bosc pears, peeled and chopped3 Tbsp butter (+ more for french toast)1/4 cup brown sugar5 strips of Morningstar Farms Veggie Bacon (optional), cooked per instructions on box
In a container, whisk milk, eggs and whiskey together, until pale yellow. Whisk in cinnamon and whisk.In a sautee pan, melt butter until bubbly. Add sugar and stir until combined. Add in pear and toss in sugar mixture. Continue to cook on medium/low heat until pears become tender. Mix in pecans and bacon. Cook on low heat as you prepare the french toast. On a griddle melt some butter over medium low heat. Coat sliced bread very well in egg mixture and add to griddle. Cook until brown and flip. Once cooked evenly, remove from heat. Top with butter and caramelized pear mixture and serve hot. 
The veggie bacon doesn’t hold its texture the way I wish it would, but it adds a nice salty element to the pears. This is a pretty rich tasting start to your, so pace yourself. 

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