updated 3/25/ first posted 2019
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| French Toast Sticks: with maple whisky for mum; for kids, jam or nutella |
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, 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 egg soaked challah 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- after delivering to mum, there's a no-alcohol version of the dip for them.
67 used Proper Challah bread from a kosher bakery;** its rich eggy 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!!); mixed 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: £6.50'ish (without whiskey) (3/25)
Makes: 20-30 sticks
Ingredients:
Basically, the recipe* is French Toast in finger form but the egg soaked challah 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- after delivering to mum, there's a no-alcohol version of the dip for them.
67 used Proper Challah bread from a kosher bakery;** its rich eggy 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!!); mixed 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
Ingredients:
5 thick (see method below) slices left-over challah bread (1/2 a long loaf,) thickly sliced
OR for the frugal, thickly sliced stale, plain white or brioche bread
Batter:
3 large eggs
90ml single or whipping dairy or plant cream
90ml whole dairy or plant milk (67 prefers almond)
1/2 tsp vanilla
Topping:
2-3 tbsp soft brown or white sugar
1/2-1/3 tsp cinnamon
soft unsalted plant or dairy butter
Dip ((opt)
3 large eggs
90ml single or whipping dairy or plant cream
90ml whole dairy or plant milk (67 prefers almond)
1/2 tsp vanilla
Topping:
2-3 tbsp soft brown or white sugar
1/2-1/3 tsp cinnamon
soft unsalted plant or dairy butter
Dip ((opt)
1/4 cup maple syrup
1/2 tbsp syrup from jar of ginger in syrup
1/4 cup cinnamon whiskey (or orange juice)
1/2 tbsp syrup from jar of ginger in syrup
1/4 cup cinnamon whiskey (or orange juice)
(Replace with jam or home made Nutella or lemon curd)
- Method:
