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| French Toast Sticks: with maple whisky for mum plus jam/nutella for kids |
These wonderfully more-ish Sweet & Boozy Breakfast Sticks dipped in a Maple Whiskey Sauce is a decadent breakfast-in-bed treat on Mothers' Day.
But if whiskey in the morning isn't your thing, have it as a tea time treat. Or replace the whiskey dipping syrup with jam or home made Nutella or lemon curd.
Basically, the recipe* is French Toast in finger form but the eggy batter is super luxurious and the maple syrup dip rich, boozy and complex.
When it comes to prep and cooking, it's so simple the kids can make it though adult help and supervision is wise. The sticks are oven-baked, not fried so even the younger ones can get involved.
.
The recipe makes plenty of fingers; when the kids scamper back to the kitchen - or not - there's a no-alcohol version of the dip for them.
67 used Proper Challah bread from a kosher bakery;** its rich chewy texture holds its shape well in the posh batter.
The Blogger received a bottle of Jack Daniels 'Tennessee Fire' Whiskey for Christmas (fabulous, with cinnamon undertones!!); combined with maple and ginger syrups, it made a sensational dipping sauce. Any liqueur will do, though, or orange or grape juice for non-drinkers -- just remember to add a couple of pinches of cinnamon.
The Breakfast sticks can be served warm but are surprisingly good at room temperature.
Cost: £3
Makes: 20-30 sticks
Batter:
3 large eggs
90ml single or whipping cream
90ml whole milk
1/2 tsp vanilla
Topping:
2-3 tbsp soft brown or white sugar
1/2-1/3 tsp cinnamon
soft unsalted butter
Dip
1/4 cup maple syrup
1/2 tbsp syrup from jar of ginger in syrup
1/4 cup cinnamon whiskey (or orange juice)
Basically, the recipe* is French Toast in finger form but the eggy batter is super luxurious and the maple syrup dip rich, boozy and complex.
When it comes to prep and cooking, it's so simple the kids can make it though adult help and supervision is wise. The sticks are oven-baked, not fried so even the younger ones can get involved.
.
The recipe makes plenty of fingers; when the kids scamper back to the kitchen - or not - there's a no-alcohol version of the dip for them.
67 used Proper Challah bread from a kosher bakery;** its rich chewy texture holds its shape well in the posh batter.
The Blogger received a bottle of Jack Daniels 'Tennessee Fire' Whiskey for Christmas (fabulous, with cinnamon undertones!!); combined with maple and ginger syrups, it made a sensational dipping sauce. Any liqueur will do, though, or orange or grape juice for non-drinkers -- just remember to add a couple of pinches of cinnamon.
The Breakfast sticks can be served warm but are surprisingly good at room temperature.
Makes: 20-30 sticks
Batter:
3 large eggs
90ml single or whipping cream
90ml whole milk
1/2 tsp vanilla
Topping:
2-3 tbsp soft brown or white sugar
1/2-1/3 tsp cinnamon
soft unsalted butter
Dip
1/4 cup maple syrup
1/2 tbsp syrup from jar of ginger in syrup
1/4 cup cinnamon whiskey (or orange juice)
- Method:
- Preheat oven to 180c/350f; line a tray with greaseproof paper or silicon mat; lightly brush with soft butter
- Mix sugar and cinnamon till evenly blended; set aside
- Cut 4 or 5 slices of bread about 2inches/5cm wide; then into 1.25 inch/3cm fingers
- Beat batter ingredients and pour into a shallow bowl/deep plate
- Dip each challah finger, one by one, into the batter on both sides; allow the excess to drip off (this ensures a crisp outer edge)
- Arrange on the tray with a little space in between
- Bake in the middle of the oven 5 minutes; remove from oven; turn fingers over; sprinkle lightly with sugar-cinnamon mix
- Return to oven another 12-15 mins or until golden brown
- Mix dipping ingredients; pour into a stable glass or jug with a reasonable sized opening
- When Breakfast Sticks are baked, use a fish slice to move them to a cooling rack. Either serve warm immediately or allow to cool completely
*inspired by Giada di Laurentis
**Roni's Deli, Belsize Square
- Comments:'Oh, wow! Amazing and very decadent - I'm going to have to have one more. The sticks by themselves are sweet & light; the dip is lovely: sweet and smoky without any harshness from the whiskey.' Campaign Manager
'Yum!! Wish I was a mother is all I can say.' Political Agent'I prefer these at room temperature. So little effort for something so terrific.' Retired writer - Tips:
- Frugal Option. Tests were not conducted on other breads but if challah is beyond the budget, try thickly sliced brioche or white bread. Both may be too soft to make sticks which can be eaten by hand but will provide fabulous French toast.
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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