![]() 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 Cinnamon (optional) Whiskey (not optional) Small pat of butter Pure maple syrup |
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November 2017
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