- Five large fresh eggs
- 1/4 cup of French Vanilla creamer
- A generous tablespoon of Tullemore Dew Irish whiskey
- Another overflowing tablespoon of DeKuyper Triple Sec
- Enough Pensey's Vietnamese Cinnamon to dust...
Slice half a loaf of fresh French bread into 3/4" slices, and allow to set out for an hour or so. The bread should begin to stiffen and dry. This will let it soak up more drunken eggy goodness.
Set a cast iron fry pan to medium/ medium low heat, and install a few overly large pats of butter to melt in the pan. While the butter melts, allow a few slices of bread to soak in the egg mixture. Give it at least five minutes soak time.
As the butter sizzles and just starts to turn brown, lay the slices of bread into the pan. Right away, start the next few slices of bread soaking. Dust with the cinnamon after the first turn.
Let the French toast cook for about two minutes per side. It should be dark golden brown when plated. While still good and hot, put a pat of butter on each slice, and serve with dark maple syrup to taste.