Bourbon Vanilla Pain Perdu
May 10, 2024
In this Recipe
Ingredients
Eggs4 large
Coconut Cream3/4 cup
Almond Milk1/2 cup
Whiskey2-3 tbsp, good quality
Vanilla Extract1 1/2 tbsp
Turbinado Sugar2 tbsp
Sea Salt1/2 tsp
French Bread4-6 slices, 1½-inch thick, stale or left out overnight
Unsalted Butter1-2 tbsp
Flamingo Estate Extra Virgin Olive Oil1-2 tbsp
Flamingo Estate Biointensive Native Wildflower Honeyor maple syrup, to serve
FOR CARAMELIZED BANANA TOPPING
Baby Bananas4–6 ripe, sliced in half lengthwise
Unsalted Butter2 tbsp
Steps
- Whisk together the eggs, coconut cream, almond milk, whiskey, vanilla, sugar, and salt. Add the mixture to a large shallow bowl or pot.
- Soak each slice of bread for about 10 minutes. Gently flip once, halfway through, taking care that bread stays intact.
- Heat 1 Tbsp of butter and 1 Tbsp of oil in a large, heavy pan or griddle over medium heat. Add slices of toast in batches. Cook until crisped and toasted on each side. Add more butter/oil as needed.
- For the banana topping, heat 2 Tbsp unsalted butter in a small pan over medium heat. Add sliced bananas and cook until caramelized. Serve on top of toast, garnished with powdered sugar and a drizzle of honey or maple syrup.
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