French toast: In a medium-sized mixing bowl, whisk together buttermilk, heavy cream, eggs, cinnamon, whisky, evaporated cane juice, and salt until combined. Preheat a large frying pan on medium heat, then add a pat of butter. Take a slice of bread and dip both sides into custard mixture and then place the slice of bread into the hot pan. Be sure to not overcrowd the pan, 2-3 slices maximum at one time. Brown the first side and then flip it onto the other side. After both sides have browned, place the French toast on a cooling rack inside of a sheet pan. Keep the French toast warm in a preheated 200° F oven.