Boozy Bourbon-Soaked Cinnamon-Raisin French Toast

Beat the eggs in a pie plate until the yolk and egg whites are combined thoroughly. Add milk, bourbon and cinnamon. Come on and stir it up, little darling.

Melt half the butter in a nonstick skillet over medium heat. While you wait for it to bubble a bit, soak two bread slices in the milk mixture for 30 seconds per side, or longer if you prefer it soggy. Lift, let the excess liquid drip off, and plop it down into the pan. Cook for a few minutes until the bottom of the bread is lightly browned. Turn it over, and the same rule applies again. Remove from the heat once both sides are just perfectly crisp. Place in a warming drawer. No warming drawer? No problem. Put them on a big plate and cover with aluminum foil while you cook the other slices. Repeat steps for the next serving.

Next, make a batch of boozy homemade whipped cream. Pour heavy cream into the bowl of a stand mixer. (If you’re not that fancy, a glass bowl and a hand mixer will work just as well. If that’s not an option either, a metal bowl and a whisk will provide a good arm workout.) Whisk on medium-high speed until stiff peaks form, about 5 minutes. Add bourbon and whisk for another 10 seconds. Fold in the maple syrup, then dress each plate with a hefty spoonful of whipped cream. Drizzle a bit more syrup over the French toast (or simply dump half the bottle, if that’s your style). Devour while sipping a cup of coffee.