Ingredients
- 3 whole eggs
- 1/4 cup light cream
- 4 tablespoon white sugar
- 1 1/2 ounce bushmills irish whiskey
- 1 ounce fresh vanilla bean split and scraped into egg mixture butter as needed
- 3 whole eggs
- 1/4 cup light cream
- 4 tablespoon white sugar
- 1 1/2 ounce bushmills irish whiskey
- 1 ounce fresh vanilla bean split and scraped into egg mixture butter as needed
- 1 teaspoon vanilla
- 2 tablespoon sugar
- 4 tablespoon vanilla infused butter
Preparation
Baking Directions:
Whiskey toastIn a mixing bowl, add the first five ingredients.
Whisk lightly until all blended.
Dip bread into egg mixture, making sure both sides are covered in egg.
Heat nonstick frying pan to medium heat and add butter.
Allow butter to melt.
Add egg dipped bread to the heated frying pan and cook until golden brown (2-3 minutes on each side).
As the second side of the toast is almost cooked, sprinkle the first cooked side with white sugar, flip and cook again until the sugar is melted and gets a bit caramel-like.
Flip again and serve with the melted-sugar-side up.
Orange syrupMix a teaspoon of vanilla with 4 tablespoons of room-temperature butter.
In a nonstick frying pan, melt 2 tablespoons of sugar with the 4 tablespoons of vanilla-infused butter.
Allow butter and sugar to melt in the pan until slightly golden brown.
When butter is turning golden, add 1-2 oz Bushmills Irish Whiskey and reduce (by about half), allowing the alcohol to evaporate.
Add the juice of the fresh orange and allow the sauce to reduce until desired consistency (close to that of a syrup).
