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Ingredients
- 1 cup milk
- 1 pinch salt
- 3 brown eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 1 generous dollop rum
- 1 tablespoon brown sugar
- 8 1/2-inch slices day old French bread
Details
Servings 4
Adapted from food52.com
Preparation
Step 1
A few well-chosen ingredients go a long way in this simple but gratifying recipe. Cinnamon, nutmeg, vanilla and just a touch of brown sugar are added to the egg and milk, which also happens to be spiked with rum (fineartdaily specifies a "generous dollop," which we took to mean 2-3 tablespoons). Day old slices of French bread go for a swim in this heady custard and are then quickly browned on both sides; the recipe calls for an oiled pan, but we like to add a bit of butter at the end for extra flavor. A couple of pieces of this French toast and a little maple syrup are all you need to start the weekend off right. - A&M
We always have day old French bread (in fact we have a collection of French bread in the freezer - we will never starve) and it always seems a sin and a shame to pitch it, so this is a delightful and economical way to be frugal consumers. And Best Beloved loves the added kick of the rum on an otherwise uneventful Sunday morning... - fineartdaily
Whisk milk, salt, eggs, cinnamon, nutmeg, vanilla extract, rum and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side for a couple of minutes, until golden brown. Serve with maple syrup and powdered sugar. If you add some strawberries and whipped cream it will remind you of the Belgian Waffles from the World’s Fair in the 60s. Childhood bliss!
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This french toast is amazing, my mouth watered from start to finish! My hat's off to fineartdaily! I added Bailey's Irish Cream to my french toast and it added a little something extra to the toast. Thanks again fineartdaily!
Thanks! Bailey's wouldn't have a long enough shelf life here in Sewall's Point to make it from dessert until breakfast - the fatal flaw in the logic here. Otherwise a very tasty and delicious dessert concept!
I made this for breakfast yesterday and it was fabulous! I wouldn't change a thing! I used canola oil for the pan and also added a knob of butter. So, so good - thanks for sharing.
So sorry that you are disappointed. I use a little corn oil - which makes it much tastier than the time when Best Beloved absentmindedly used olive oil! Sometimes nutmeg overpowers the cinnamon - so eyeball the ingredients. Thanks for commenting.
you can always add another egg
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