1tablespoonfruity booze, such as apple or apricot brandy, or orange liqueur
½teaspoonpure vanilla extract
¼teaspoonground cinnamon
Pinchkosher salt
1cupmilk
8 to 10(¾-inch-thick) slices apple cinnamon loaf, preferably stale(1 loaf of this bread should yield about 11 slices at that thickness including the ends)
Unsalted butter, as needed
Confectioners’ sugar, for dusting
Pure maple syrup, for serving
Instructions
In a mixing bowl, beat together the eggs, sugar, booze, vanilla, cinnamon, and salt. Then gently beat in the milk to combine.
Over medium heat, melt about a tablespoon of butter in a large non-stick skillet or griddle. Dip bread one slice at a time into the custard mixture and allow it to soak for about 30 seconds on each side. Place 2 or 3 slices of soaked bread onto the skillet (only as many pieces as will comfortably fit depending on the size you use), and cook for 2 to 3 minutes per side until golden brown. Repeat with the remaining slices, adding more butter as needed to the pan. French toast can be kept warm in a low oven.
Dust French toast with confectioners’ sugar and serve with maple syrup on the side for drizzling. Serve hot.