The rub here is personalizing the proportions to play off of, and into, the particular character of your favorite Kentucky Straight Bourbon Whiskey.
Bourbon Pain Perdu
Serves 2 to 4
1 cup whole milk
1/2 cup heavy cream
1 shot (a little over 1/8th cup) Kentucky Straight Bourbon Whisky of your choice (lower-proof whiskeys work better)
2 tsp vanilla extract
1 tsp cinnamon or smoked cinnamon, ground
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 whole baguette or challah on the fresh-ish side, cut on the bias into half-inch pieces
maple syrup, to serve
Preheat the oven to 200ºF. Combine cream, milk, cream, eggs, bourbon, vanilla and spices in a large mixing bowl or baking dish. Beat until frothy. Soak the baguette pieces in the mixture, turning after a minute to coat both sides. Do it in batches if necessary, but give the mixture a quick re-whisk between each round. In a large, medium-hot skillet, melt the butter until the foam settles down. Working in batches again, pan-fry the baguette pieces -- flipping once and adding another pat or so of butter -- until dark golden brown, about three minutes per side. Transfer finished pieces to a baking sheet in the oven to keep warm.
Serve with warm maple syrup, and not with the leftover bourbon. Let’s just not be those people.
Chris Koch is a spirits journalist based in St. Louis, where he writes about scotch, whisky, and anything that's ever been bottled or bartended.