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1
For the cranberry orange syrup:
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2
Put cranberries, orange juice, and sugar in small saucepan and bring to boil. Reduce heat to medium and gently cook for 20-25 minutes, stirring occasionally and mashing cranberries with back of spoon. Strain mixture into a small bowl with a wire mesh strainer, pushing the mixture with the back of the spoon. Set aside.
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3
For the whiskey butter:
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4
Whip butter and powdered sugar together in small bowl until fluffy. Add vanilla and whiskey and continue to whip until thoroughly combined. Set aside.
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5
For the Irish french toast:
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6
Heat oven to 200u00b0F (about 390u00b0F).
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7
In a shallow pie plate or casserole, beat eggs. Add half-and-half, vanilla, and cinnamon and mix well.
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8
Put 1 tablespoon butter in a large skillet over medium heat. While butter is melting, place a slice of bread in the egg mixture and let soak on each side for 30 seconds. Place soaked bread slices in melted butter and fry on each side for 2-3 minutes or until golden brown. Put cooked slices on baking sheet and place in oven to keep warm. Continue process with remaining slices of bread and butter.
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9
Place 3 slices of bread on each place, pour desired amount of the cranberry orange syrup over bread, sprinkle with powdered sugar, and place 1 tablespoon of whiskey butter on top. Enjoy with strong coffee or even Irish coffee, if you're trying to keep it real.
