8 (1-inch-thick) slices of brioche (preferably 1 day old)
6 large eggs
4 tablespoons white granulated sugar
1/4 teaspoon vanilla extract
Pinch kosher salt
Pinch ground cinnamon
1 cup whole milk
1 cup Vermont Ice Maple Crème Liqueur
4 tablespoons unsalted butter
Bourbon Barrel-Aged Maple syrup (for serving)
1. Whisk together eggs, sugar, vanilla extract, salt, and cinnamon until thoroughly combined in a large mixing bowl. Then, add 1 cup of milk and 1 cup of Vermont Ice Maple Crème Liqueur and whisk to blend.
2. Heat 2 tablespoons butter in a large nonstick or cast iron skillet over medium heat until the skillet has a even layer of butter.
3. Soak 2 to 3 slices of bread in egg and cream mixture until completely saturated on both sides. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side.
4. Sprinkle top side of bread with a little extra sugar, flip, and continue to cook, swirling occasionally, until browned on second side for a lightly caramelized finish.
5. Transfer French toast to oven rack in a single layer to keep warm and repeat with remaining slices of bread. Each batch of French toast should heat in oven at around 250 degrees for 10 – 20 minutes to ensure it is fully cooked through
6. Serve with bourbon barrel-aged maple syrup. Try making your own whipped cream with a little Vermont Ice Maple Crème Liqueur added to the whipping cream for an extra kick of flavor!