{ custard toast with creamy bourbon syrup }

Somewhere in the Unwritten Rule Book of Life is a mandate stating that Sundays should begin with a decadent breakfast -- it just makes everything better. And if things are already better, it makes things the best.

Breakfast this past Sunday included bourbon, cream, and vanilla. In the [overused] words of one of my favorite culinary personalities, Ina Garten, "How bad can that be?"

And I think Ina would be totally good with the fact that I continued to eat the remaining spoonfuls of the creamy bourbon syrup left over after breakfast. Gluttony at it's worst (or best?), for sure. But oh, so good.

Next time, I'll use a fancier-schmancier bread. But for an impromptu meal, the everyday sandwich stuff worked just fine.

Custard Toast with Creamy Bourbon Syrup

Ingredients
For toast:
6 slices of bread
6 eggs
1/2 cup of light cream
1 teaspoon vanilla
pinch of cinnamon

For sauce:
1/3 cup of real maple syrup
1/2 cup of light (or heavy!) cream
1 tablespoon bourbon (I use Maker's Mark)
1/2 teaspoon vanilla


Process
In a medium sized bowl, whisk eggs with cream, vanilla and cinnamon. Set aside.

In a small saucepan, heat maple syrup over medium high heat. Slowly add cream and whisk continuously until incorporated with syrup and warmed through. Add bourbon and vanilla. Continue to heat until syrup mixture until just past a simmer. Remove from heat as it begins to gently boil. Syrup will slightly thicken as it cools.

Heat a large skillet over medium heat.

Dip a slice of bread into egg custard mixture, allowing it to sponge up liquid for about 30 seconds. With your fingers, gently flip over bread and sponge up custard on the second side.

Immediately place bread slice into heated pan. Cook for 2-3 minutes, or until toast is golden. Flip with a spatula and cook the second side of the toast.

Remove from pan and spoon bourbon syrup on top of toast.

Repeat with remaining slices of bread.