1 tablespoon Butter
1 Loaf Brioche Bread, sliced 3/4” thick
1 1/3 cup Whole Milk
4 Eggs, lightly beaten
2 tablespoons Bourbon
1 teaspoon Vanilla Extract
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Bourbon Maple Syrup
1 cup Maple Syrup
3 tablespoons Bourbon
Preheat oven to 200 degrees Fahrenheit.
To make the bourbon maple syrup, combine the maple syrup and bourbon in a small sauce pot. Bring to a low simmer. Simmer for 1 minute and remove from heat. Let the bourbon infuse for at least 10 minutes before serving. Re-warm if necessary.
In a shallow dish, whisk together the eggs, milk, bourbon, vanilla extract, cinnamon, and nutmeg. Set side.
In a skillet, melt 1 tablespoon butter over medium heat. Working in batches, soak each slice of brioche in the egg mixture for 45 seconds to a minute on each side. Transfer to the skillet. Cook each slice for 5-6 minutes on each side until golden brown. Transfer to a baking sheet to keep warm in the oven while you continue to make the other slices.
When finished, plate the french toast and drizzle with bourbon infused maple syrup.
Photographed by Alli Shepherd.