Bailey's French Toast and the World's Best Bacon

This morning I was trying to come up with something to make for brunch when I noticed the bottle of Bailey's that was sitting on the liquor cabinet. French toast is one of my favorite breakfast foods, and a little Irish creme seemed like the perfect accent for a French toast mix. I headed over to Savenor's to pick up some bread - I was looking for challah bread, but ended up getting this amazing cinnamon bread instead - and I also got some applewood smoked bacon. Savenor's bacon, by the way, is the best bacon ever.

As you can see, they cut their bacon fairly thick. It's at least twice as thick as what you normally find at the supermarket, and about 20 times better.

Here's the recipe for the French Toast. These portions make enough for two servings.
4 slices of bread (challah or cinnamon bread, about 3/4" to 1" thick)
2 eggs
3/4-1 cup milk
3 Tbsp Irish cream
1/8 to 1/4 cup sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla

The Bailey's adds a great flavor that goes well with syrup or whipped cream. If you want to go with a fruit topping instead, try switching our the Bailey's for some orange juice or 1/8 tsp of lemon extract. This will give you a "brighter" tasting French toast.

Mix together the ingredients.
Soak the bread in the mixture. It should soak up everything
Cook over medium to low heat until done. Since the bread is really thick, you want to keep the heat fairly low so you don't burn the surface before the the middle is done. You can turn the heat up at the end to get some color. The time really depends on how thick and soaked the bread is and what heat and cooking surface you are using, so just cook until the color looks right. You should also cook the bacon over medium heat. In my opinion, bacon turns out better when you use a lower heat.
Plate and serve with the topping of your choice.