Apple Bourbon French Toast
It's Sunday. I spent all weekend at a vendor event, talking to people, socializing, and being B.T. Leigh. I went to bed exhausted last night, having earned that deep, deep sleep. But today, I woke up to the smells of Autumn. Jenny decided to make the most decadent French toast I've ever had.
Laden with pork belly, pecans, maple syrup and layered with our warm apple bourbon rub - Somethin' For Autumn, this French toast took me to another plane of existence after indulging!
Enjoy responsibly~
- Author
- Brian Leigh
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 4
- Category
Entree
- Cuisine
Americana
Ingredients
- 6-8 slices of sourdough bread
- 1 cup of milk or milk alternative, such as oatmilk
- 4 large eggs
- 1 tablespoon B.T. Leigh’s Somethin’ For Autumn
- Maple syrup for drizzling!
- Butter
- Half a pound of pork belly, diced.
- ½ cup of pecans, chopped
- 1 tablespoon B.T. Leigh’s Somethin’ For Autumn
Directions
- In a medium size bowl, whisk together eggs, milk, and Somethin’ For Autumn until thoroughly combined.
- Dip and soak the sourdough bread slices in the custard mixture. I let them soak for about 15 to 20 seconds per side.
- While your bread is soaking, head up a large skillet over medium heat, adding a enough butter to fry once heated. I start with 1 pad of butter, adding more as needed.
- Fry the custard soaked sourdough for 2 minutes-ish and flip, cooking for additional minute or so until golden brown.
- Place finished french toast in the oven at 170 degrees to keep warm while we cook the other stuff!
- In that same skillet over medium heat, add the pork belly and cook for 5 minutes, until the fat begins to render and the pork belly gets nice and crispy around the edges.
- Add B.T. Leigh’s Somethin’ For Autumn and fold it into the pork to incorporate.
- Once the pork is thoroughly coated, add the pecans and toast for 2 minutes.
- Plate up the french toast and layer over the topping then finish with a generous drizzle of maple syrup. Enjoy!
