Irish toast

My first experience with this recipe was when I had some sourdough bread and was in the mood for French toast.  I don't recall now how much of my inspiration came from an insufficiency of milk and how much came from me looking at the long-neglected bottle of Irish cream in my freezer and asking myself "Well, why not?"

Incidentally, there are sometimes good reasons why not.  I will share them with you from time to time.

I started with a pretty basic French toast recipe, but made one important substitute:

2/3 c Irish cream

4 large eggs

1 t vanilla

1/4 t salt

Some recipes I see call for two tablespoons of maple syrup at this point.  Growing up, the French toast I always had instead some nutmeg, cinnamon, and cloves, and we saved the syrup for a condiment.  Here, there's really no need, since the Irish cream brings enough sweetness and flavor to the party all by itself.

You'll notice I didn't specify any bread at this point; use whatever you want.  The baseline recipe I used said to saturate six slices of white bread with the egg mixture, but I know some people who only like getting both sides of the bread wet, which has the advantage of the bread being less likely to fall apart.  Personally, I like the insides of my French toast more like pudding than bread, except for the time when I hope to succeed in making French toast sticks as a finger food, and I usually end up trying to make French toast when I realize my bread is nigh-stale and unsuitable for most other purposes, so I put all my bread and mixture in a container and leave it in the refrigerator for a few days.  Sure it's more than willing to fall apart when it's ready, but I usually have ended up with large fragments of bread from trying to divvy up the stale loaf in the first place.  I guess there's always baked French toast or French toast casserole or bread pudding.

Unless you're soaking the bread, you can put a skillet on medium heat before you start dipping, grease it, and let the temperature stabilize while you finish your preparations.  Otherwise, put a skillet on medium heat, grease it, and let it get up to temperature while you try to figure out the best way to move the bread to the pan without turning it into croutons.

Cook until the egg in the bread has turned golden brown, just a couple moments, and then flip; repeat, then remove to a plate to serve.  You're not likely to cook all the alcohol out, and you shouldn't want to try; this is a stay-in-for-the-morning breakfast.  May as well pour yourself a mimosa.

As for "Why not?"  No good reason that I can see.  Chalk one up in the "Success!" column for this experiment.