Add Some Booze to Your French Toast
Brunch is not a utilitarian meal that is eaten to fuel oneself during the day, unless that day is associated with naps. Booze is a must in brunch, but it is usually served in a glass of orange juice or Bloody Mary concoction. These are both good ways to enjoy brunch booze, but you can also eat booze. I like to eat mine with French toast.
There are several ways to do this. You can add it to the toast itself and mix a couple of teaspoons (or tablespoons) of your favorite liquor with a custard like vanilla, or add it to whipped cream or syrup.
For alcoholic syrup, tryBinging with Babish Syrup . Babish mixes half a cup of maple syrup with a tablespoon of oil and a quarter cup of rum, then lets it steep on the stove until it forms a thick syrup. (This template also works with booze other than rum.) For whipped cream, you can add up to a tablespoon of alcohol per cup of cream, then beat as usual until soft peaks form.
Most recipes offer dark spirits for drunken French toast – Kitchen loves Irish whiskey here, for example – but this is a good opportunity to raid your bar cart for inspiration. Rum is a good choice, but pineapple rum is a little more fun (and tropical). French toast is also a good remedy for the last few splashes of liquor or amaro, especially anything with hazelnuts, chocolate, or fruit. (A vanilla-infused fernet will work , too.)
Feel free to mix and match and instill a good mood in several ingredients. French bourbon spiked toast sprinkled with cherry kirsch syrup sounds pretty great, as does pineapple rum toast with coconut rum whipped cream. I say: let creativity flow with alcohol. Other than pouring pure gin on a bunch of fluffy French toast, there are very few ways to spoil it.