Whiskey Bread Pudding French Toast

Whiskey Bread Pudding French Toast serves 6

8 large        Eggs

1 loaf          Brioche bread

1/4 cup        Whiskey

1tsp.            Nutmeg

1 1/2 tsp.    Cinnamon

5 cps.          Half and half

3 tbsp.        Honey

2 tsp.          Pure Vanilla Extract

1/4 tsp.       Kosher salt

Preheat the oven to 350 degrees.

In a 9x13 pan place two layers of bread. 

Thoroughly whisk together the rest of the ingredients. Pour the mixture over the bread. Use you spatula to press down. Then let soak for 10 minutes. 

Add water to a cookie tray. Set the 9x13 pan in it. The water should barely reach 1/8th of the pan. This will help keep it from burning.  Place a foil over the top, slightly tented with a few slits in it to let the steam out. Bake for 45 minutes remove foil and bake another 40 to 45 minutes until the pudding sort of puffs up. Cool slightly, sprinkle the sugar over the top and serve with a side of syrup. 

Confectioners sugar and butter maple syrup. 

A side of bacon and Irish Coffee pairs well with this.