Easter

Weekend French Toast

May 17, 2010
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... - fineartdaily —fineartdaily

Test Kitchen Notes

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

  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 4
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!
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