How to Make It
In a medium bowl, whisk the cream, milk, eggs, vanilla extract and confectioners' sugar until blended. Transfer to a 9-by-13-inch glass or ceramic baking dish. Add the zucchini bread slices and let soak, turning once, until saturated, about 10 minutes.
Meanwhile, in a medium saucepan, combine 1 stick of the butter with the maple syrup, bourbon and salt and bring to a simmer, whisking constantly. Simmer until slightly thickened, about 5 minutes.
Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Drain the zucchini bread. Add the slices to the skillets and cook over moderate heat, turning once, until golden and firm to the touch, about 15 minutes.
Arrange the zucchini French toast on 8 plates. Top with a scoop of ice cream and spoon the hot maple-bourbon butter on top.