A custardy french toast made with a splash of bourbon and pure vanilla extract makes for the perfect weekend breakfast treat!

I have a very heavy hand when it comes to vanilla. It enhances every dessert it goes in, really giving things that extra je ne sais quoi. 

Of course, the importance of high quality vanilla in any recipe is of the utmost importance. Because not all vanillas are created equal, my friends. Like that fake vanilla extract that they call “imitation vanilla?” Um I’m sorry… what the heck is that!?

My vanilla extract of choice for years has been Rodelle’s Pure Vanilla Extract. It’s made from high quality bourbon vanilla beans and aged for months, creating a luxurious extract full of flavor. And not only is their product fantastic, but Rodelle has a vertically integrated supply chain, meaning they work directly with vanilla farmers and cultivate strong relationships with their cooperatives. 

Rodelle is actually one of the first brands I ever worked with on the blog! So it makes me SO happy to continue our relationship and bring you all delectable vanilla recipes like this one. So let’s talk about this Bourbon Vanilla French Toast, shall we? 

How to make the best bourbon vanilla french toast ever:

First off, I think we can all agree that there is nothing worse than a French Toast that tastes like watery soggy bread. Like, ew. So, without further adieu , here are  the keys to the best French Toast ever: 

1. Use a high ratio of eggs to milk to get that custardy texture
2. Use whole milk, not low-fat milk
3. Use a little flour. This will create more of a batter and less of a liquid

Next up, flavoring. Bourbon is a natural pairing with vanilla, since both have a warm and slightly spiced quality to them. I brought out that warmth even more with just a hiiint of cinnamon, which really ties everything together. 

In terms of soaking your Bourbon Vanilla French Toast, I opted to soak each slice for 1-2 minutes. I came up with a great system where as soon as I put a slice onto my pan, I put a slice into my egg batter, then repeated every time I made a new slice. It was the perfect amount of soaking time! 

And last, the pan. I always use a non-stick pan with any sort of griddle cake, French Toast included. It creates an even heat, and makes flipping your FT a breeze. 

Alright loves, I can’t wait to hear what you think of this Bourbon Vanilla French Toast! And next time you’re at the store, be sure to pick up some Rodelle. They’re an amazing company that I love to support, and their quality is truly top notch 🙂

Are you ready for this French Toast? Head over to Rodellekitchen.com where you can find the full recipe writeup HERE.

This post is sponsored by Rodelle. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!