Bourbon Vanilla French Toast

Ingredients

• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 vanilla bean, split and scraped, optional
• 1 teaspoon ground cinammon
• Butter or canola oil as necessary
• 8 to 12 slices thick slices brioche, challah, or thick-sliced pullman white bread
• Maple syrup, warmed
• 1/4 cup Bourbon

Directions

1. Place an oven-safe platter in the oven, or set a cooling rack over a baking sheet and use that instead, then heat the oven to 200 degrees F.
2. In a broad, shallow dish, such as a pie plate, whisk together the milk, cream, eggs, vanilla extract, vanilla pod and seeds, cinnamon, and bourbon.
3. Warm a cast-iron skillet, nonstick pan, or griddle over medium-low heat for a minute or 2. Add a teaspoon or more of butter, or use oil if you like. Once the butter is sizzling, or the oil moves easily across the surface, nudge the heat up slightly.
4. Dip each slice of bread into the custard so both sides get a light coating, then carefully shake away the extra. Move the coated bread straight into the hot pan.
5. Cook the French toast for 5 to 6 minutes total, turning it once or twice, until it is golden brown. As each batch finishes, move it to the warm platter in the oven.
6. Continue with the rest of the bread, adding more butter or oil to the pan whenever it needs it. Before the final bread goes into the pan, slide your serving plates into the oven so they can warm.
7. Serve the French toast right away, or keep it warm for up to 30 minutes without losing much quality. Finish with warmed maple syrup.