Top of the morning to you! I hope everyone had a great weekend. Among other things - including a fabulous date night out at The Freight House - one of the highlights of our weekend was breakfast. Not just any breakfast mind you, but a vanilla rum soaked French toast kind of breakfast. Yum!
I had some leftover basket bread to use up, and what better way to use day-old bread than to make it into something even more delicious?
Step One: Gather the ingredients. I used leftover basket bread for this recipe, but you can easily use thick slices of French bread or Texas toast.
Step Two: Add the eggs, vanilla, spices, and rum in a medium sized bowl, and whisk to combine.
Step Three: Soak the bread slices in the egg mixture. Make sure to thoroughly coat both sides. Tip: Soak multiple slices at once by pouring the egg mixture into a rectangle shaped dish prior to soaking the bread. Make sure to soak both sides.
Step Four: Lightly oil or butter a skillet or griddle and heat to medium-high. Once pre-heated, add the French toast slices and cook for 3-4 minutes per side, or until lightly golden in color.
|Recipe adapted from Pastry Affair|
VANILLA RUM SOAKED FRENCH TOAST | Yield: 4 servings | Total Time: 15 minutes
1/2 to 3/4 C skim milk
3 large eggs
2 Tbsp sugar
1 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
2 Tbsp rum
pinch of salt
6-8 slices of bread, slightly stale and thickly sliced
Maple syrup, butter, powdered sugar for serving.
In a small mixing bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg, rum and salt.
Soak bread slices in egg mixture for at least 4-5 minutes.
Lightly oil or butter a large skillet or griddle on medium-high heat. Place the soaked bread on the skillet or griddle, and cook for 3-4 minutes on each side, or until light golden brown.
Serve hot with maple syrup, butter, or powdered sugar. Fresh fruit and a strong cup of coffee or fresh-squeezed orange juice would also compliment this breakfast treat beautifully. Enjoy!