Brekkist menu for the day: home-cured bacon and cottage bacon, brandied sourdough French toast with Amish butter and bourbon-barrel cured maple syrup, and New Mexico pinon coffee.
Brandied French Toast
Ingredients
French Toast mix
1/4 cup flour
1 cup milk or 1/2 & 1/2
1 tbsp sugar
3 eggs
1 tbsp brandy
1/2 tsp cinnamon
1/4 tsp nutmeg
Brandy sauce
1/4 cup butter
1/4 cup plain flour
2 cups milk
1/4 cup powdered sugar
5 tablespoons brandy or cognac
Directions
Sauce
Melt butter in heavy sauce pan over medium heat
add flour and whisk to combine. whisk constantly, do not let milk/flour scorch
slowly whisk milk into butter/flour
adds sugar and whisk until sugar is combined
lower heat and whisk for 5 minutes
whisk in brandy, remove from heat and let cool.
Start heating griddle while mixing coating
Whisk flour and milk together
whisk in eggs one at a time
whisk in sugar, brandy, nutmeg and cinnamon
I transfer the mix to a shallow 8 x 8 baking pan to make dipping bread easier.
dip bread into mix, letting it soak in.
fry on griddle till golden brown on both sides (yes, you will have to flip it at some point.)
serve with butter and brandy sauce.
