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Southern Sourdough French Toast with Whiskey Syrup

Another simple yet beautiful brunch recipe perfect for holidays, anniversaries or any time you want to feel indulgent.
Take a boule of sourdough bread and cut slices about a half inch or less.
In a large bowl,mix 1 egg per slice with a 1/4 cup heavy cream and 1/4 cup milk .
Add the zest of 1/4 of an orange per slice of bread. Soak the sourdough bread in the mixture for at least two hours, or preferably overnight in the fridge.
Lightly butter a pan and cook until golden.

Whiskey syrup is easy, I use 1 tablespoon Jack Daniels Whiskey for each cup of organic maple syrup. If you use standard non organic syrup it is much thicker and sweeter so I recommend 2 tablespoons per cup.
This was topped with creme fraiche, framboises, more orange zest and grated chocolate.
When Christmas comes, add cinnamon and nutmeg as those flavors do well with whiskey. This recipe works with any bread whether it is French, Southern sourdough, or plain ole' white Wonder Bread. But I do love the way the sourdough and creme fraiche, play off the sweet whiskey syrup.

  For brunch or a midnight breakfast, you could have a whiskey cocktail but this morning I served it with hot tea which also complements the whiskey flavor. You might want to pin this one as we all have times when we want to start  off the day with a little self indulgence. Oh la la y'all.

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