You can also use store-bought zucchini bread to make this extravagant dessert, topped with ice cream and a sweet bourbon-spiked butter sauce.Plus: More Dessert Recipes and Tips

October 2004


Recipe Summary

1 hr 45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk the cream, milk, eggs, vanilla extract and confectioners' sugar until blended. Transfer to a 9-by-13-inch glass or ceramic baking dish. Add the zucchini bread slices and let soak, turning once, until saturated, about 10 minutes.

  • Meanwhile, in a medium saucepan, combine 1 stick of the butter with the maple syrup, bourbon and salt and bring to a simmer, whisking constantly. Simmer until slightly thickened, about 5 minutes.

  • Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Drain the zucchini bread. Add the slices to the skillets and cook over moderate heat, turning once, until golden and firm to the touch, about 15 minutes.

  • Arrange the zucchini French toast on 8 plates. Top with a scoop of ice cream and spoon the hot maple-bourbon butter on top.

Suggested Pairing

With the French toast's maple and bourbon flavors, try a sweet, soft Australian fortified wine, like a Tokay.