Normally on Friday’s I share cocktail recipes with you but this week I thought I would share some boozy brunch recipes instead. Both of these recipes use bourbon in them and would be perfect for a Sunday brunch I think. Thanks to Rave Review Culinary Spirits and OccasionalChef.net for sharing these recipes!
Stuffed Maple Bourbon French Toast
- 15 slices of hearty bread, crusts trimmed, cubed
- 2 8-oz. pkgs. cream cheese, cubed
- 12 eggs
- 2 cups whole milk
- ¼ cup Rave Review! Original Culinary Bourbon
- ¼ cup maple syrup
- Additional syrup for drizzling
- Powdered sugar
Preheat oven to 375 degrees. Place half of the bread cubes in a buttered 13″x9″ pan. Top with cubed cream cheese and layer on remaining bread cubes. Whip eggs; add milk, Rave Review! Original Culinary Bourbon and syrup. Blend well. Pour over bread and cheese. Drizzle with about 3 tbsps. syrup and sprinkle generously with cinnamon. Cover with plastic wrap and refrigerate overnight. Next day, remove plastic wrap and bake at 375 degrees for about 45 minutes or until nicely browned. Top with powdered sugar or any of your favorite toppings. Serve with maple and bourbon bacon.
Maple and Bourbon Bacon
- 12 slices bacon
- 2 tbsps. Rave Review! Original Culinary Bourbon
- 2 tbsps. water
- ½ cup maple syrup
In a large sauté pan over med-low heat, render the bacon until it turns very crispy, about 15 minutes. Remove the bacon from the pan with a slotted spoon and set aside, on a plate covered with paper towels. Discard any remaining fat and deglaze the pan with the Rave Review! Original Culinary Bourbon and 2 tbsps. of water. Swirl in the maple syrup, and raise the heat to medium. Bring the syrup to a hard simmer until it reaches 240 degrees, then return the bacon to the pan and coat with syrup. Remove the pan from the heat, and lay bacon out on a non-stick cookie sheet. Let cool to room temperature, then serve.
So how do these recipes sound to you? If you make them, be sure to invite me over!