Boozy French Toast
If you are making this for wee ones, feel free to leave out the booze. The vanilla will give it plenty of flavor. This would also be good with a little orange zest in the mix. Feel free to experiment with the flavors you like.
- 1 cup milk
- butter for pan
- 1 Tbsp liquor of choice (such as Grand Marnier or rum)
- 8 1/2-inch slices day old french bread
- 1 Tbsp brown sugar (either dark or light)
- 1 tsp pure vanilla extract
- 0.25 tsp nutmeg
- 0.5 tsp cinnamon
- pinch salt
- 3 large eggs
- good quality maple syrup for serving
- Whisk together milk, eggs, cinnamon, nutmeg, brown sugar, vanilla extract, Grand Marnier (or other liquor of choice), and salt until smooth. Heat about one tablespoon of butter and one tablespoon of canola oil in griddle or large pan over medium-high heat (make sure pan is well-oiled/buttered; you may need to use a bit more if your pan is larger).
- Soak french bread slices in milk mixture until satured. Flip to make sure both sides absord liquid (about 1 minute or so per side). Add bread to griddle pan being careful not to crowd slices. Cook until golden brown (about 2 minutes) and flip. Cook the other side until golden brown. Repeat with second batch making sure to oil/butter pan again if needed.
- Dust slices with powdered sugar* and serve with maple syrup warmed with a touch of butter (I always warm them together so you get melty butter and warm maple syrup). Add bacon and OJ to complete your breakfast.
*Tip: I place a small amount of powdered sugar in a strainer with very, very small holes and dust over the toast. You could also use a sifter if you have one handy.
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