Christmas
Weekend French Toast
Popular on Food52
40 Reviews
jacqueline P.
January 9, 2021
This is a truly amazing recipe. I switched out the milk for heavy cream, added 2 tbsp of rum to the custard and 1 tbsp to the maple syrup and used a brioche loaf. Worked perfectly and was a true crowd pleaser.
Brettpls
November 29, 2020
Thank you for sharing this tasty twist on french toast. The only changes I made were heavy cream instead of milk and coconut extract rather than rum. Hands down, the best french toast I have ever eaten!!!!
Cindy B.
August 20, 2020
Thank you for the delicious option for my day old french bread. I skipped the rum since I didn't have any. This recipe is easy and delicious. My husband and 2 year old loved ot.
Warren R.
November 24, 2019
It was DELICIOUS!! New favorite recipe and my picky family loved it as well! Must try!
Kirkles
February 6, 2017
Tried this but only had white eggs and it turned out terrible
dymnyno
February 6, 2017
The color of the eggs has nothing to do with the taste!!! White chickens produce white eggs and brown chickens produce brown eggs. I am sure that you buy organic eggs so the color doesn't matter. (trust me...I'm from Petaluma)
fineartdaily
January 25, 2015
I bet if you keep it covered in the fridge overnight it would be fine for another day. We don't want to waste any bit of deliciousness! Enjoy!
Two T.
January 25, 2015
This may be a silly question but do you ever Re use the custard say the next day? I have a bit left in my bowl. It was delicious by the way. My first actual time making french toast, go figure!
rlsalvati
December 25, 2011
This was a delicious Christmas Eve breakfast for us today. My only substitution was Grand Marnier instead of rum--just because it was close at hand. This is going into our special breakfast rotation.
mike_schrankel
March 7, 2011
1/2 tsp of cinnamon? Why even bother? The ingredients here are pretty much same as mine, but I use closer to 2 teaspoons (if not a full TBSP) of good Saigon cinnamon. I'll try adding the rum this weekend....
Plum P.
February 13, 2011
I tried this french toast this morning as I had half a baguette of french bread left from the night before. It was delicious! I used Grand Marnier (only because that was randomly what I had) and dark brown sugar (again, that was what I had on hand). I also used butter in the pan and it came out perfectly browned and so tasty! Thanks for the great recipe. This will definitely be on our weekend breakfast rotation!
fineartdaily
February 13, 2011
Isn't that funny - we had this morning, too! We also used what was left of last night's baguette, and since cheap white wine was the alcohol on hand, we opted for some groovy Tahitian Bean and Rum-infused vanilla instead. Quite delish! Hope you continue to have a great weekend.
fineartdaily
December 23, 2010
Thanks for including this in the Holiday Breakfast section, Amanda and Merrill! We'll toast Food52 with our Christmas morning Proseccos! Ho-ho-ho!
Texas C.
July 22, 2010
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!
fineartdaily
July 22, 2010
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!
cheese1227
June 1, 2010
I made both recipes for my entire extended family and this one won 15-0 (you did not get two votes, because those two nephews just don't like French toast of any kind)! Good luck.
fineartdaily
June 1, 2010
Dear Cheese1227-
Please tell your nephews that it took a little while for my children to come around to eating French Toast. And now they fall on it like a pack of hungry dogs. Perhaps it is the rum...
Please tell your nephews that it took a little while for my children to come around to eating French Toast. And now they fall on it like a pack of hungry dogs. Perhaps it is the rum...
Rhonda35
May 31, 2010
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.
fineartdaily
June 1, 2010
Thanks for your input! And a "knob of butter" sounds so much more evocative than a "dollop of rum".
Susan D.
May 31, 2010
Fineartsdailey, I used Pam to oil my griddle. Later, I watched the video and noticed that our hosts for this site used butter as well. I think I would go with just a bit less nutmeg next time. I think you are right. The nutmeg overpowered the cinnamon.
fineartdaily
May 31, 2010
Hi Susan,
Glad to hear that you found a solution. I'll toss in some butter sometimes, too, it depends on the level of craziness in the kitchen! Sometimes it is just pandemonium! Enjoy the rest of your holiday!
Jean
Glad to hear that you found a solution. I'll toss in some butter sometimes, too, it depends on the level of craziness in the kitchen! Sometimes it is just pandemonium! Enjoy the rest of your holiday!
Jean
Susan D.
May 31, 2010
I made French Toast using this recipe this morning--and was a little disappointed. I wonder if it was too much cinnamon or nutmeg. I followed the recipe exactly.
I want to ask a question. What did the recipe author use to oil the griddle?
I want to ask a question. What did the recipe author use to oil the griddle?
fineartdaily
May 31, 2010
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.
mainecook61
May 27, 2010
My Leghorns (white eggs) and Barred Rocks (brown eggs) say: not the slightest difference between a white egg and a brown egg except the color of the shell!
dymnyno
May 27, 2010
What!!! You mean that those Araucana chickens who lay green eggs don't lay mint flavored eggs???
fineartdaily
May 28, 2010
Family lore holds that my grandfather's Rhode Island Red laid the best brown eggs, so I am duty bound to use them. Also, my neighbor, Miss Morning Glory, had chicken that laid brown eggs, until the bob cat had its way with them!
Kelsey B.
May 27, 2010
I LOVE your illustrations and hope to see more of them. What a great recipe, too!
fineartdaily
May 27, 2010
Thanks! If you go to http://www.chestertownspy.com you can see some of the illustrations I have done for Nancy Taylor Robson's Sunday Cooking column.
See what other Food52ers are saying.