Crunchy Maple French Toast with Maple-Whiskey Butter

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup cornflakes
1 tablespoon butter for greasing your skillet or grilddle. (Please do not use oil who wants French Toast that tastes like oil?)
1 tablespoon finely chopped, toasted pecans
1/2 cup light cream or half and half
1/2 cup milk (preferably not skim)
1/2 teaspoon brown sugar
1/3 vanilla bean, sliced lengthwise and seeds scaped out with a paring knife
1/4 teaspoon ground cardamom
16 thickly cut slices from day old buttery bread (I used a mix of brioche and challah). If you have no old bread on hand, dry the slices in a 250 degree oven for about ten minutes.
2 large eggs
2 pinches sea salt
2 tablespoons maple syrup
3/4 teaspoons whiskey (I used Irish whiskey); if you are cooking for children, substitute vanilla extract

See Full Recipe at Food52