Brioche French Toast with Maple-Bourbon Syrup

You may think booze before noon sounds strange (actually, we hope you do), but a splash of bourbon gives this French toast recipe its wonderfully earthy sweetness.

Serves 2

INGREDIENTS

• 3 large eggs
• ½ cup milk
• 1 tablespoon bourbon
• Grated zest of 1 orange (see Glamour Girl Tip on page 34 for how to zest) or 1 teaspoon orange juice
• ½ cup all-purpose flour
• ⅛ teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 teaspoon butter
• Four 1-inch-thick slices brioche, challah, French bread, or white bread
• Sliced strawberries (optional)
• A few fresh mint leaves (optional)

FOR BOURBON SYRUP:

• ⅓ cup maple syrup
• 1 tablespoon bourbon
• 1 tablespoon butter

INSTRUCTIONS

1. In a shallow bowl or pie plate, whisk the eggs, milk, bourbon, orange zest, flour, cinnamon, and nutmeg until thoroughly combined.
2. In a large griddle or skillet, melt the butter over moderate heat, tilting to coat the griddle.
3. Dip the bread, one slice at a time, into the egg mixture, turning to coat both sides and giving each side a few seconds to soak. Transfer the slices to the griddle.
4. Cook the bread over moderate heat, until golden and slightly crisp, about 2 or 3 minutes on each side. Add more butter as needed to prevent the bread from sticking.
5. Meanwhile, make the bourbon syrup: In a small saucepan, combine the maple syrup, bourbon, and butter. Cook over moderately low heat until the butter is melted, about 3 minutes.
6. Arrange the French toast on plates. Pour the syrup over, garnish with strawberries and mint leaves (if using), and serve.

FOR BOURBON SYRUP:

1. In a small saucepan, combine the maple syrup, bourbon, and butter.
2. Cook over moderately low heat until the butter is melted, about 3 minutes.

TIP: 

• To make orange zest, just rub the medium-fine side of a grater over the orange skin, stopping when you get to the white stuff (called the pith).