Prior to assembling the ingredients for French Toast, in a flat bottomed stainless steel bowl I put a tablespoon or so
of Bourbon (I've used Berghoff 14, Woodford Reserve and Wild Turkey with success) and heat the bowl on the stove to remove
the alchohol (my wife cannot tolerate the substance). I let the bowl cool and then add the remaining ingredients. There's
something about the combination of whiskey & maple syrup that's truly ambrosial.