Drunk French Toast

1. In a small saucepan, combine the milk, half-and-half, vanilla, cinnamon, whiskey, and rum. Bring the mixture to a simmer over medium heat.

2. While that’s coming to a simmer, in a separate heatproof bowl, whisk together salt, sugar, egg yolks and egg. Whisk this mixture pretty vigorously for about 5 minutes, or until the egg yolks have lightened a bit in color.

3. Remove your simmering milk mixture from the heat and gradually pour a thin stream of it into your egg mixture as you continually whisk, until you’ve added about half of the milk mixture. Then add the remainder of the hot liquid and whisk until combined. This will prevent the eggs from curdling when you put the mixture back on the stove.

4. Return the egg and milk mixture to your saucepan and put it back on the stove over low heat. Heat it, stirring frequently, until it has thickened a bit and will coat the back of a spoon, about 3-4 minutes. Remove the custard from the heat.

5. Heat a skillet or griddle over medium-high heat. Dip the challah slices into the custard and soak them for a few seconds on each side. When the slices have been evenly coated with the custard, place them on the preheated skillet and cook for 3-4 minutes on each side, until golden brown.

6. Serve hot and top with syrup, my blackberry rum sauce which you can find on the related blog link and/or a sprinkling of powdered sugar.