Wisk the cream, eggs, cinnamon & nutmeg until well blended. Dip the sliced bread in the batter to fully coat both sides and place on a griddle preheated to 325. Flip when lightly brown and custard mixture is cooked through (approximately 4 minutes per side).

Spiked Caramel Apple Topping

• You will need:
• 3 Granny Smith apples-cored, peeled and sliced ¼” thick
• 2 TBSP butter
• 1 TBSP lemon juice
• 2 TBSP cane syrup
• 1 TBSP bourbon

To a hot sauté pan add 2 TBSP of butter and melt. Add the sliced apples and sauté for 5 minutes, until they begin to soften. To the apples add the lemon juice, cane syrup and bourbon and cook until apples are caramelized. Pour over french toast. Finish with a side of bourbon whipped cream.

Bourbon Whipped Cream

• You will need:
• 1 pint heavy cream
• 1 ounce cinnamon whiskey
• ¼ cup powdered sugar
• Place all ingredients in a bowl and whip to desired consistency. We like soft peaks.