Poor Knights, with an Irish twist

Ingredients for 8 servings:

• 8 eggs, size L
• 120 ml milk
• 1 tsp vanilla extract or alternatively vanilla paste, according to manufacturer’s instructions
• 1 tsp cinnamon powder
• ½ tsp nutmeg powder
• 60 ml Baileys Irish Cream
• 16 slices of raisin bread from the previous day
• Clarified butter or butter for frying
• Powdered sugar for dusting
• Butter, softened for serving, optional
• Maple syrup, warmed to serve, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Whisk together the eggs, milk, vanilla, cinnamon, nutmeg, and liqueur thoroughly. If prepared in advance, refrigerate until ready to use. Briefly dip the bread in the egg mixture and fry in batches in the hot clarified butter over moderate heat until crisp, about 5-8 minutes. Be careful not to burn them. When done, keep warm on a rack in the oven. Sprinkle the French toast with powdered sugar and serve hot. If desired, use softened butter and maple syrup.