Directions:
- Cut off bread crusts if they offend you. Cut bread into 2 or 4 pieces depending on preferences.
- In a large mixing bowl, whisk together the eggs, cream, sugar, fleur du sel, vanilla, and Scotch. Taste and add more sugar, salt or whiskey to taste.
- Take half of the butter and melt over a mediumhigh heat in a nonstick pan.
- While the butter is melting, soak half of the bread in the batter. Turn so that all sides of the bread get covered. Soak for a minute or so or until bread is soaked through but not mushy.
- Gently place the soaked bread onto the pan, frying it until golden on one side, then flipping to fry the other side, also until golden.
- Repeat with the rest of the butter and bread. Plate and then sprinkle some powdered sugar over the toast, or sauce with maple syrup or salted caramel. You can also garnish with fresh fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1266.01 Kcal (5301 kJ) | ||
| Calories from fat | 594.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.1g | 102% | |
|---|---|---|---|
| Cholesterol | 492.2mg | 164% | |
| Sodium | 1034.74mg | 43% | |
| Potassium | 752.84mg | 16% | |
| Total Carbs | 136.65g | 46% | |
| Sugars | 76.15g | 305% | |
| Dietary Fiber | 10.08g | 40% | |
| Protein | 34.79g | 70% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 7.4mg | 41% | |
| Calcium | 1201.6mg | 120% | |
| Amount Per 100 g | |||
| Calories | 192.13 Kcal (804 kJ) | ||
| Calories from fat | 90.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.03g | 102% | |
|---|---|---|---|
| Cholesterol | 74.7mg | 164% | |
| Sodium | 157.03mg | 43% | |
| Potassium | 114.25mg | 16% | |
| Total Carbs | 20.74g | 46% | |
| Sugars | 11.56g | 305% | |
| Dietary Fiber | 1.53g | 40% | |
| Protein | 5.28g | 70% | |
| Vitamin C | 0.6mg | 6% | |
| Iron | 1.1mg | 41% | |
| Calcium | 182.3mg | 120% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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