Iowa Spring-Summer 2022 - 15

BRUNCH ENTRÉES
Cody Road French Toast Bake
From Mississippi River Distilling
1 large loaf of French bread
8 eggs
1 cup milk
1 cup heavy cream
¾ cup granulated sugar
3 tablespoons Cody Road Bourbon or Cody Road
Maple Whiskey
1 tablespoon vanilla extract
¾ teaspoon cinnamon
 Spray a 13 " x 9 " baking pan with cooking spray.
Slice the loaf of bread into 1-inch cubes and place
in the prepared baking pan.
 In a medium mixing bowl, combine eggs, milk,
cream, granulated sugar, bourbon, vanilla and
cinnamon. Whisk to combine well. Pour mixture
in an even layer over the bread, soaking it. Tightly
cover baking pan with plastic wrap and place in
the refrigerator overnight.
Crunchy topping
½ cup flour
½ cup brown sugar
¼ teaspoon grated nutmeg
¼ teaspoon salt
½ cup butter cubed and kept cold
 Add all topping ingredients except for the butter
to a food processor. Pulse it a couple times to
combine. Add cold cubed butter and pulse until
butter is cut into the mixture and it resembles
coarse, pea-sized crumbs. Place in a plastic bag in
the refrigerator overnight.
To bake
 Preheat oven to 350 degrees F. Take baking
pan out of the refrigerator and let sit at room
temperature for 10 minutes or so while the oven is
preheating. When the oven is ready, remove plastic
wrap from baking pan. Take the plastic bag with the
topping out of the refrigerator and sprinkle evenly
over the top of the bread.
 Bake for 45-60 minutes. If you like your casserole
to be soft, bake for 45. If you like it to have a good
crunch to it, bake it for 60.
 Serve drizzled with warm Great River Maple syrup
and a sprinkle of powdered sugar.
SPRING-SUMMER 2022 15
Iowa Spring-Summer 2022

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