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Tuesday, July 22, 2014

Boozy S'mores Stuffed French Toast

I always look forward to Recipe Redux challenges, but this was especially exciting... Because it required the use of a liquor or other alcohol in the recipe of our choosing. How awesome of a task is that?

Sneaking spirits into my meals is not a regular occurrence for me, but I can rise to the occasion if I absolutely have to. 


It had been quite a while since I'd made French toast, despite the fact that it used to be a culinary staple of mine. Oh, and 99% of the time it was stuffed with goodies of some sort.

Chia jam, vegan cream cheese, tofu bacon, you name it.
Inspired by my past creations, I chose to make something even more decadent.


...because when your recipe starts out with a shot or two of whiskey, there can't be anything average about it. Bigger is better. Go big or go home, am I right?


So I "went big" and decadent and ended with this heavenly double decker marshmallow and chocolate-stuffed sandwich. 


I am drooling just thinking about it. If you are drooling as well, do yourself a favor and make  this recipe. I hope you enjoy, s'mores fans and alcohol lovers alike.

Ingredients:


  • 1.5 ounces whiskey (optional but highly recommended)
  • 1/3 cup non-dairy milk
  • 1 tbs. egg replacer (or cornstarch or arrowroot powder)
  • 1/4 tsp. ginger
  • 1 tsp. vanilla
  • 5 slices bread of choice
  • 3 tbs. chocolate nut butter spread
  • 5-6 vegan marshmallows (chopped)
Directions:

  • Whisk together whiskey, milk, egg replacer, ginger and vanilla until frothy
  • Assemble triple decker sandwich by layering one piece of bread, 1.5 tbs. chocolate spread, half the chopped marshmallows, second piece of bread, remaining spread, remaining marshmallows, and third piece of bread.
  • Dredge sandwich in batter mixture until saturated
  • Cook on oiled frying pan on medium-high heat
  • Once crisp and golden-brown on one side, flip and cook until golden brown on other side
  • Remove sandwich from pan and set aside
  • Dredge remaining two bread slices in remaining batter and repeat cooking process until golden-brown on both sides
  • Remove from pan and let cool
  • Serve triple-decker sandwich with sliced french toast triangles placed artfully around it (sprinkle with powdered sugar or stevia if desired)
   
   

4 comments:

  1. Wow I'm going to bed early so I can wake up to this breakfast!

    ReplyDelete
  2. Wow! That looks and sounds AMAZING. Is 7:30 too early to make this? LOL

    ReplyDelete
    Replies
    1. Thanks so much! Of course it's not (;

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