Salted Caramel

Boozy Salted Caramel French Toast

One of our most popular requests is boozy baking with our salted caramel cream. This salted caramel French toast is perfect for Christmas morning. This French toast tastes wonderful paired with coffee spiked with our salted caramel southern cream.

Salted Caramel French Toast

Ingredients:

Loaf of Brioche Bread 

3 Eggs 

1 Tablespoon Sugar 

3/4 Cup Heavy Cream

1/4 Jackson Morgan Salted Caramel 

1 Teaspoon Vanilla Extract 

Pinch of Salt 

4 Tablespoons Unsalted Butter 

Caramel Sauce (for garnish) 

Maple Syrup (for garnish) 

Powdered Sugar (for garnish)


Directions:

1. Preheat the oven to 350 degrees. In a shallow dish. whisk eggs, sugar, heavy cream, Jackson Morgan salted caramel, vanilla extract, and salt, set aside. Cut brioche bread into half inch slices. 

2. In a skillet, heat 2 tablespoons of butter on medium high heat until bubbly. Dip bread in the egg mixture, then add to the skillet until golden on each side. Continue until all pieces of bread have been cooked, you may need to add the remaining butter to keep the bread from sticking to the pan. 

3. Add bread to a oven safe pan. Bake for 5 minutes. 

4. To serve, drizzle with caramel sauce, maple syrup, and top with a sprinkle of powdered sugar.

Cheers! 

Pizzazzerie's Iced Coffee NYE Cocktail

JacksonMorganIcedCoffee

Jackson Morgan's salted caramel perfectly pairs with coffee. We love this festive cocktail that Courtney of Pizzazzerie created for NYE last year. She even rimmed the glasses with edible gold stars to make this cocktail extra special! Who doesn't need a little extra caffeine to stay up late on New Year's? 

Salted Caramel Iced Coffee Cocktail

Ingredients:

1 part Jackson Morgan Salted Caramel

3 parts coffee

caramel sauce

Directions:

  1. Combine coffee (cooled) and Jackson Morgan Salted Caramel. Stir well. 
  2. Add a tablespoon (per serving) of caramel sauce in the bottom of serving glass. 
  3. Add ice and pour in the coffee cocktail mixture. 
  4. Stir well and enjoy!

Recipe and Photography by Courtney of Pizzazzerie. See full post here