Ingredients

The following ingredients have 40 Servings
  • 4 large eggs
  • 1 cup whole milk
  • 2 tablespoons sugar
  • 1 tablespoon bourbon or 1 teaspoon vanilla extract
  • pinch salt
  • 1 loaf brioche bread, sliced into 8-10 1-inch thick slices
  • butter, for cooking
  • maple syrup, for serving

Instruction

  • Preheat oven to 350 degrees F. Arrange bread slices on a foil-lined baking sheet in a single layer. Bake for 5 minutes or until bread is slightly dried out and toasted,  but not yet starting to brown.To prepare batter, whisk together eggs, milk, sugar, bourbon or vanilla, and salt. Pour into a shallow baking dish (a small-ish casserole dish is usually perfect for this).Preheat a large non-stick skillet over medium-high heat.Dip bread slices into batter, working one batch at a time (so if your pan can fit 2 slices, only dip 2 slices at once). Let soak for 10 to 15 seconds then flip and soak other side for another 10 to 15 seconds.Add 1/2 tablespoon butter to skillet, it should sizzle upon hitting the pan (if it doesn’t, the pan isn’t hot enough).Gently lift bread slices out of batter, letting excess drip off. Place into hot skillet. Cook for 2 to 3 minutes per side or until golden brown, then flip and cook for 2 to 3 minutes more. Transfer to a foil-lined baking sheet lightly sprayed with cooking spray. Repeat with remaining slices.Once all slices are cooked, cut each slices vertically into fourths, creating long ‘fingers’ of French toast. Return to baking sheet, then bake at 350 degrees F for 5 to 10 minutes or until heated through, slightly longer if the French toast was completely cooled before baking. The French toast can be pan-cooked up to an hour ahead of time and then baked just prior to serving.To serve, fill shot glasses with about 1/2 inch of maple syrup, then place a single piece of French toast inside it. You can serve a platter of shooters with another plate of extra pieces alongside, since the syrup in one glass is more than enough for a few slices.