“Making French toast with quick bread is a bit indulgent, but some weekend mornings call for a little more of an extravagant breakfast.” ~ Erin Alderson
Swedish Rye Bread French Toast with Bourbon Cherries
My last post shared Erin Alderson’s Swedish rye quick bread. This post is the delicious follow up for an extravagant yet easy weekend breakfast. I served it to company, and everyone had big smiles on their face.
So over this long holiday weekend, enjoy this delicious recipe.
The French toast:
Whisk together the eggs and heavy cream. Grease a large griddle with some coconut oil.
Soak the bread slices in the egg mixture until well coated on both sides. Cook each slice of French toast until browned on both sides, about 3 to 5 minutes.
The Cherry Sauce:
Combine the cherries and maple syrup in a small saucepan. Bring to a boil, reduce to a simmer, and cook until the cherries are soft. Stir in the bourbon.
Pour the sauce over the French toast.
French Toast with Rye Bread and Bourbon Cherries
By Published: July 4, 2014
- Yield: 2 Servings
- Prep: 15 mins
- Cook: 5 mins
- Ready In: 20 mins
“Making French toast with quick bread is a bit indulgent, but some weekend mornings call for a little more of an extravagant …
Ingredients
- 2 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon coconut oil
- 4 1 Swedish Rye Quick Bread See previous post
- 2 cups pitted cherries I used frozen
- 4 teaspoons pure maple syrup
- 1 tablespoon bourbon Optional
Instructions
- Whisk together the eggs and heavy cream. Grease a large griddle with some coconut oil.
- Soak the bread slices in the egg mixture until well coated on both sides. Cook each slice of French toast until browned on both sides, about 3 to 5 minutes.
- Combine the cherries and maple syrup in a small saucepan. Bring to a boil, reduce to a simmer, and cook until the cherries are soft. Stir in the bourbon.
- Pour the sauce over the French toast.
Enjoy!!
