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