by fineartdaily
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1 cup
milk
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1 pinch
salt
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3
brown eggs
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1/2 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1 teaspoon
pure vanilla extract
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1
generous dollop rum
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1 tablespoon
brown sugar
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8
1/2-inch slices day old French bread
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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!
Ask the hotline about this step!Sounds delish! Merry Christmas!
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....
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!
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.
Thanks for including this in the Holiday Breakfast section, Amanda and Merrill! We'll toast Food52 with our Christmas morning Proseccos! Ho-ho-ho!
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 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.
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...
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.
Thanks for your input! And a "knob of butter" sounds so much more evocative than a "dollop of rum".
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.
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
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?
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.
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!
What!!! You mean that those Araucana chickens who lay green eggs don't lay mint flavored eggs???
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!
I LOVE your illustrations and hope to see more of them. What a great recipe, too!
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.
Connecticut, actually. I was graduated from college in 1979.
Wowser! How exciting! Thanks for letting me know.
I second vvvanessa, great illustrations and a lovely recipe.
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!!
your illustrations are wonderful! and the french toast sounds good, too.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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Dilly-dallying yet again...
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3 eggs make this a thick, rich custard.
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The wood rasp doing what it does best: grating nutmeg.
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The French bread slices looks like soldiers awaiting their turn for a dip.
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A teaspoon of vanilla joins the sugar and spices.
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A little rum, a pinch of salt, a good whisking, and the custard is done.
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Make sure the slices are fully saturated with the custard -- this will ensure a tender, spongy interior.
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Fineartdaily recommends an oiled griddle or pan. We chose Amanda's trusty cast iron skillet.
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What could that poor little piece of bread have done to deserve such a withering look?
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Make sure not to crowd the pieces in the pan, or they won't brown nicely.
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The second batch goes for a swim.
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It took us about 2 minutes per side to brown the French toast and cook it through.
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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.