Boozy Salted Caramel French Toast

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tbsp Corn syrup

• Baking & Spices

  • 1 1/8 cup Granulated sugar
  • 1 pinch Salt
  • 1 pinch Sea salt, fine

• Bread & Baked Goods

  • 6 thick 1-inch thick slices Brioche or challah bread

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/2 cup Jackson morgan southern cream
  • 1/2 cup Whole milk

• Liquids

  • 1/4 cup Water

Found on loveandoliveoil.com

Ingredients

• 1 cup granulated sugar
• 1 tablespoon corn syrup
• 1/4 cup water
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter, cut into cubes
• pinch fine sea salt
• 1/4 cup Jackson Morgan Southern Cream in Salted Caramel
• 6 1-inch thick slices brioche or challah bread (a sturdy French bread would also work)
• 3 large eggs, room temperature
• 2 tablespoons granulated sugar, plus more for sprinkling
• 1/2 cup whole milk, room temperature
• 1/4 cup Jackson Morgan Southern Cream in Salted Caramel
• pinch salt
• 3 tablespoons unsalted butter, for cooking

Directions

• To make caramel sauce, combine sugar, corn syrup, and water in a medium heavy saucepan. Bring to a simmer over medium heat, stirring occasionally just until sugar is dissolved. Once liquid starts to boil, stop stirring and cover pan with a lid for 2 minutes (the buildup of steam will take care of any stray sugar crystals). Remove lid and let bubble, without stirring, until sugar turns a medium amber brown. If your sugar is browning unevenly, swirl it a bit to help redistribute, but whatever you do, don’t stir. Once the sugar is approximately the color of light beer, remove from heat. Immediately pour in cream, whisking vigorously until smooth (be careful as the mixture will sputter and spew hot steam). Add butter and salt and continue whisking until melted and incorporated. Stir in Southern Cream. Transfer to a heat-proof container and let cool until ready to use. Preheat oven to 350 degrees F. Slice bread into 1-inch thick slices and arrange on a baking sheet. Bake for 3 to 4 minutes per side or until lightly crispy but not yet beginning to brown. Depending on the type of bread you are using you may need more or less time. Set aside and let cool. Leave the oven on. In bowl, whisk together eggs and sugar until even in color. Pour in milk and Southern Cream, then whisk in salt until incorporated. Pour into a 7-by-11-inch baking dish or casserole, or another shallow, flat-bottomed dish (a cake pan also works) that is at least as big as one of your bread slices. Preheat a large non-stick skillet over medium-high heat. When pan is thoroughly hot, add 1 tablespoon of butter (it should sizzle immediately) and distribute evenly over the surface of the pan. Working in batches of two (or 3 depending on how large your skillet is), dip bread into egg mixture, letting it soak for no more than 5-10 seconds per side. You want the custard to penetrate the bread, but not soak up so much that it turns soggy. Flip and soak the other side and remove, allowing excess custard to drip off, and place on baking sheet. Sprinkle tops with a pinch of sugar, then arrange slices in hot skillet, sugared side down. Sprinkle other side with another pinch of sugar. Cook for about 1 to 2 minutes per side until crisp and deep golden brown. Remove from skillet and place on a clean baking sheet. Repeat with remaining bread slices. When all the slices have been cooked and transferred to baking sheet, bake for about 5 minutes or until heated through. Serve immediately, drizzled with salted caramel sauce and dusted with powdered sugar (if desired).