Bourbon French Toast with Lavender Butter (6 servings) 1 large loaf day old French bread - sliced 1/2 to 1 inch thick 6 large eggs 2 teaspoons cinnamon 1/4 cup bourbon 3/4 cup heavy cream 1/4 cup honey 1 teaspoon vanilla extract 1 teaspoon banana extract - optional 1/4 teaspoon fresh nutmeg 1/2 teaspoon salt Wisk the eggs, cream, bourbon, extract, spices and salt in a medium bowl thoroughly. Slice bread and lay out slices in a large glass baking pan, pour mixture over slices. Turn slices so both sides are thoroughly saturated. Cover tightly and refrigerate over night. The next morning prepare a baking sheet large enough to hold all your slices (I use parchment paper to keep slices from sticking while baking). Place individual slices on sheet and bake for 20 - 25 minutes at pre-heated 350 degree oven. Test for doneness and serve immediately. For Butter, pluck fresh lavender buds (not greens) - chop to tiny pieces, add to softened butter. Let sit overnight to take on the taste of the lavender. Use as much or as little as you wish of the lavender buds - we like ours very strong. So good when you use real maple syrup with the lavender butter! Enjoy! The egg mixture is very custardy - if you like it more hardened use less eggs. This breakfast is served with fresh fruit dolloped with vanilla yogurt. Yum! Mr Breakfast would like to thank Anonymous Breakfast Lover for this recipe. Recipe number 2020. Submitted 4/10/2007.