Weekend French Toast

May 17, 2010

Test Kitchen-Approved

Author Notes: 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... - fineartdailyfineartdaily

Food52 Review: 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
The Editors

Serves: 4
Prep time: 10 min
Cook time: 5 min

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
In This Recipe

Directions

  1. 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!

More Great Recipes:
French Toast|French|Milk/Cream|Nutmeg|Rum|Grains|Easter|Fall|Father's Day|Mother's Day|Spring|Summer

Reviews (33) Questions (1)

33 Reviews

Kirkles February 6, 2017
Tried this but only had white eggs and it turned out terrible
 
Author Comment
fineartdaily February 6, 2017
That is too bad. I'm sorry you didn't have better luck.
 
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)
 
Author Comment
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.
 
Author Comment
fineartdaily December 25, 2011
Sounds delish! Merry Christmas!
 
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!
 
Author Comment
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.
 
Author Comment
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!
 
Author Comment
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! <br />
 
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.
 
Author Comment
fineartdaily June 1, 2010
Dear Cheese1227-<br />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.
 
Author Comment
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.
 
Author Comment
fineartdaily May 31, 2010
Hi Susan,<br />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!<br />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.<br /><br />I want to ask a question. What did the recipe author use to oil the griddle?
 
Author Comment
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???
 
Author Comment
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!
 
Author Comment
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.
 
lacerise May 27, 2010
world fair in the 60's? wow! you must be my age and from nyc.
 
Author Comment
fineartdaily May 27, 2010
Connecticut, actually. I was graduated from college in 1979.
 
drbabs May 27, 2010
Congratulations on being a finalist!
 
Author Comment
fineartdaily May 27, 2010
Wowser! How exciting! Thanks for letting me know.
 
testkitchenette May 18, 2010
I second vvvanessa, great illustrations and a lovely recipe.
 
dymnyno May 17, 2010
My freezer is also full of artisan breads that I have left over and will use someday...right?? I love your plate...didn't I tell you that about one of your other recipes...you are very talented!!
 
vvvanessa May 17, 2010
your illustrations are wonderful! and the french toast sounds good, too.