Spiked French Toast


spiked french toastSometimes, maple syrup just doesn’t cut it. This is a recipe for those mornings.

You could substitute most hard alcohols for the bourbon here, but I think that cognac, scotch, and brandy would provide the best flavour profile. For a stronger flavour, add half a shot of bourbon to the blueberry coulis towards the end of its cook-time.

Spiked French Toast

2 large eggs

1 shot bourbon

1/2 teaspoon ground cinnamon

2 slices of bread

Heat a large frying pan over medium heat. Whisk the eggs, bourbon, and cinnamon together in a flat container or wide bowl. Soak each side of the bread in the mixture for 1-2 minutes, then place the bread on the heated saucepan. Flip the bread once the first side is golden, after roughly 1 minute. Top with powdered sugar or blueberry coulis (see below).

Blueberry Coulis (optional, but why not?)

1 cup water

1 cup blueberries

1 teaspoon sugar

Combine all ingredients in a small saucepan and bring to a boil. Let boil for 7-10 minutes, or until the mixture has thickened considerably. Let sit over medium-low heat, stirring occasionally, until the french toast is ready.

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