French Toast w/ Whiskey Glaze
"This one right here is my kind of brunch finisher — smooth, sweet, and grown. It takes something classic and turns it into something memorable. When I started experimenting with glazes, I realized how far you can push flavor just by treating it with respect. The whiskey glaze isn’t loud — it’s balanced. It brings warmth, caramel, and a little attitude, the same way I approach cooking in general."
Ingredients
- For the French Toast
- For the Whiskey Glaze
Directions
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Heat a skillet or griddle over medium heat and melt a small pat of butter.
- Dip each slice of brioche into the custard mixture, letting it soak for 10–15 seconds on each side. Shake off excess and place on the skillet.
- Cook until golden brown on both sides, about 3–4 minutes per side. Keep warm in a 200°F oven while making the glaze.
- For the glaze, melt butter and brown sugar together in a small saucepan over medium heat. Once it starts to bubble, stir in the whiskey and let it cook for 2–3 minutes to burn off the alcohol.
- Lower the heat, whisk in the heavy cream, and finish with a small pinch of sea salt. Stir until the glaze is silky and coats the back of a spoon.
- Plate the French toast, drizzle generously with the whiskey glaze, and serve immediately.
Chef Moe’s Tip
"Go for a smooth whiskey — something with caramel or vanilla notes. It should complement the dish, not overpower it. Don’t rush the glaze either — let it thicken naturally; that’s how you get that glossy, spoon-coating finish. And for an extra touch, dust the plate with powdered sugar and throw a few toasted pecans on top — that’s the difference between serving food and creating an experience."
