French Toast with Blueberry Maple Syrup

Preheat oven to 250 degrees.

In a large shallow dish, whisk together eggs, milk, sugar, liqueur, and a large pinch of salt. Add 4 slices of bread in a single layer, turning to coat, soaking about 1 minute per side.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Lift bread from egg mixture, allowing excess to drain off. Cook, undisturbed, 5 to 6 minutes. Flip and continue cooking until golden, 4 to 5 minutes more. Transfer to a baking sheet lined with a wire rack. Soak and cook remaining slices of bread. Place French toast in oven to keep warm. Reserve skillet.

Return skillet to medium-high heat; melt 4 tablespoons of butter. Add blueberries, maple syrup, lemon juice, and a pinch of salt. Boil until thickened slightly and berries start to burst, about 5 minutes. Serve warm with French toast.