Jameson French ToastJump to Recipe
I love French toast as much as the next dude, but to be honest I made this dish because I wanted an excuse to eat as much of the adult whipped cream as possible. I’ve made this whipped cream for a few different recipes over the last week or two (including a green version), but I haven’t made it for you lovelies.
So that was reason enough to figure out a reason to pile it high on something.
The hidden truth is that I ate about half of the bowl before I even tried it on the french toast.
Oh, and the Jameson French Toast is good also. Whatever.
What’s better than whiskey for breakfast? Not much, which is why this french toast is the best St. Patrick’s Day breakfast out there.
Adult Whipped Cream:
1) Cut 8 thick slices of French bread. Stale bread works best.
2) In a large dish, stir together milk, eggs, whiskey, sugar, almond extract, cinnamon, and a pinch of salt.
3) Melt 1 tablespoon of butter in a large skillet or on a griddle over medium-high heat. Once melted, add bread slices to the mixed custard mixture. Let rest for a few seconds and flip.
4) Move bread slices straight from custard to pan. Cook for 3-4 minutes per side until nicely browned.
5) Serve French toast immediately with powdered sugar, maple syrup and adult whipped cream.
For whipped cream, stir together the ingredients in a metal mixing bowl (cold works best). Whisk until the mixture holds stiff peaks. Chill until needed. You can also use a stand mixer with the whisk attachment for this.
Jameson French Toast
Starting French Toast
French toast is mostly about the bread in my opinion. Sure, you want to coat it in some mixture of eggs, milk, and flavors, but you can almost wing that part.
The bread is important though. A big thick loaf of French bread is a good choice and it helps if you can leave it out a day or two to get a bit stale. That will help soak up the custard mixture later.
These are the things I used on this day for my Jameson French Toast.
I’m not exactly sure when I started using almond extract instead of vanilla extract for french toast, but it’s a substitution I recommend you try.
Whisk all this stuff together in a medium baking dish so it’s easy to lay in the bread pieces later.
Don’t forget that whiskey! And yes, you can definitely taste this in the final version. That is a good thing assuming you like whiskey. If you don’t like whiskey, here are some pictures of unicorns for you to look at.
Stir it all up and it’ll smell like you’re trying to hide booze in non-booze foods which is exactly what you are trying to do.
Toss in the bread and let it soak up the custard for a few seconds per side. Don’t leave it in too long or it will get really soggy.
Cook the toast in a large skillet or on a griddle over medium-high heat. Personally, I think you need to cook these in butter. It’s just the only thing that makes sense to me.
3-4 minutes per side will give you a perfect crust.
Adult Whipped Cream
This stuff is dangerous. I literally was eating it out of the bowl with a spoon. Don’t tell anybody!
Just mix together all the ingredients.
Whisk like crazy until it holds stiff peaks. I still like to do this by hand because, for me, it’s faster than busting out the stand mixer.
It takes me less than a minute to make this happen assuming all my ingredients (and metal bowl) are nice and cold.
Finish french toast, top with powdered sugar, plus maple syrup, plus adult whipped cream.
Ok. Obviously, I also made this Jameson French Toast because it’s St. Patrick’s Day tomorrow so don’t forget to wear green and don’t forget to have some booze for breakfast!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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