Crown Royal Vanilla French Toast

Ingredients

• 1 loaf Brioche bread

• 3 eggs

• ½ cup Half & Half

• ½ cup Irish Cream

• 2 tablespoons Crown Royal Vanilla

• 1-2 teaspoons ground cinnamon

• 1 tablespoon sugar

• Pinch of salt

• Butter or oil for frying

  Crown Royal Syrup

• 4 tablespoons butter, softened

• ½ cup brown sugar, packed

• ¼ cup heavy cream

• 1-2 teaspoons ground cinnamon

• 1-2 tablespoons Crown Royal Vanilla(adjust to taste)

• Powdered sugar, sifted (optional)

Directions

1. In a large mixing bowl, whisk together the eggs, Half & Half, Irish Cream, Crown Royal Vanilla, cinnamon, sugar, and salt until fully combined.

2. Dip each slice of Brioche bread into the egg mixture, making sure both sides are well coated. Let the bread soak for about 30 seconds on each side.

3. Heat a griddle or large skillet over medium heat and add a bit of butter or oil to coat the surface.

   Place the soaked bread slices onto the skillet and cook for about 2-3 minutes per side, or until golden brown and cooked through.

   Transfer the French toast to a warm plate and cover to keep warm.

4. Crown Royal Syrup: In a small saucepan, melt the butter over medium heat.

   Add the brown sugar and cinnamon, stirring until the sugar is dissolved.

   Slowly pour in the heavy cream while continuing to stir, allowing the mixture to come to a gentle simmer.

   Stir in the Crown Royal Vanilla and cook for an additional 1-2 minutes until the syrup thickens slightly.

   Remove from heat and set aside.

5. Drizzle the Crown Royal syrup generously over the French toast.

   Optionally, sprinkle with sifted powdered sugar for extra sweetness and presentation.

6. Serve the French toast immediately, with more Crown Royal syrup on the side if desired.

   Tip: For a stronger Crown Royal flavor, adjust the amount in both the batter and the syrup according to your preference.