Chef Michael Taggart’s Jameson Butter French Toast

French Toast

After opening in June 2014, The Late Late Bar launched a brand new brunch by Chef Michael Taggart this past spring. Breaking the mold of the stereotypical Irish pub in America, The Late Late brings an authentic taste and vibe of of Dublin to the Lower East Side of NYC. The Jameson Butter French Toast deliciously infuses the rich heritage of Irish Whiskey into the classic American brunch staple of French Toast.

The Makings:

  • 1 loaf challah bread
  • 10 eggs
  • 4tbsp Bourbon Vanilla Extract
  • 1/2 cup confectioners sugar
  • 1/2 tsp ground nutmeg
  • 1 pint heavy cream
  • 4-5 cinnamon sticks-(ground)
  • Local Maple Syrup
  • Fresh Berries-blueberries, blackberries, raspberries
Jameson Honey Butter
  • 1 pound unsalted butter (softened)
  • 1/2 cup honey
  • 1/4 cup Jameson Irish Whiskey
  • Whisk together in a chilled bowl
  • Reserve at room temperature

Let’s Make it!

  1. In a mixing bowl mix confectioners sugar, ground cinnamon, nutmeg, vanilla and heavy cream until blended evenly
  2. Add to beaten eggs, let rest for 10 mins
  3. Slice challah loaf into 1.5″ slices, soak in egg mixture
  4. Place soaked slices on to preheated and oil-greased griddle pan
  5. Let cook for 45 seconds to 1 minute, flip, repeat, remove from heat and place on sizzle platter in a 400 degree oven for 3-4 minutes
  6. Remove from oven, cut each slice in half on bias
  7. Top with fresh berries, and drizzle with Jameson honey butter
  8. Dust with powdered sugar and serve with maple syrup
  9. Enjoy!
Kitchen Counter:

4 servings

For more about The Late Late Bar (159 East Houston Street)