This recipe takes boozy brunch to another delicious level. It’s the classic French toast recipe with a little whiskey kick to both the eggs and the syrup. A special nod to my dad who took a year off of college to drive around the country and worked the winter at a farm in Vermont where they made maple syrup.
You will need:
Bread (stale is fine – French toast was invented to save “lost bread” to eat the next day. I used miche bread, which has a nice, full flavor)
Eggs (about 2 eggs for 3 large slices of bread)
Dash of milk
Whiskey (not optional)
Small pat of butter
Pure maple syrup
Beat eggs with a dash of milk. Add a little whiskey.
Dip bread in egg mixture, both sides. Sprinkle with cinnamon if using.
Heat butter in pan on medium heat. Cook egg-dipped bread on both sides until the eggs are no longer runny and the bread is heated through.
Meanwhile, mix pure maple syrup with whiskey to your liking (I err on the side of starting the day with more whiskey ).
Pour whiskey syrup over whiskey French toast and enjoy! Happy Father’s Day, Dadeo!