"Drunken Frenchman" Toast

So this has taken a while, but I finally made it!

For Spring Break, we drove over to Colorado to visit my friend Nicole and her family, who were on vacation from Germany. We stayed at the Devil's Thumb Ranch, outside of Tabernash, Colorado. They have a gorgeous lodge with several restaurants. The restaurant we frequented every morning (and our first night) was called Heck's. It is a very impressive hexagon-shaped (hexagon = six, in case you've forgotten) room which surrounds a spectacular hexagon-shaped fireplace. Breathtaking.


Before we left, I had to try their "Drunken Frenchman" Toast. I asked for the recipe, but the waitress only recited a list of ingredients. So other than the ingredients, the proportions are all mine. For the record, the waitress said "bourbon." I don't have any bourbon, so I chose to use Jack Daniel's. You can use whatever you'd like.


I was hoping it would turn out similar to my breakfast at Heck's, and I have to say, woohoo! This is a delicious rendition of the Devil's Ranch breakfast! Make some at your ranch!

"Drunken Frenchman" Toast
Serves 4

8 slices Texas toast*

4 eggs
2/3 cup half and half
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 tablespoon sugar
1 tablespoon Jack Daniel's

powdered sugar
maple syrup

Preheat griddle to medium; preheat oven to 200 degrees F. Whisk eggs, half and half, spices, vanilla, sugar and bourbon together in a shallow dish. (a pie plate works perfectly for this). Soak each side of each piece of Texas toast in the egg mixture, (not too long!) then place on griddle. Cook for about 2 minutes each side, until golden brown. Place toast on an oven-safe platter and keep warm in the oven.

To serve, sprinkle with powdered sugar and serve with maple syrup.

*I actually got nine pieces of toast out of my egg mixture this morning.