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Vanilla Rum Soaked French Toast
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- #125633
French toast, with a not-so-French addition. Adding rum and vanilla to the whisked egg mixture gives the toast a delicious extra layer of flavor, and makes a wonderful complement to some sliced bananas and maple syrup.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 cup half and half
3 large eggs
2 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons rum
1 pinch salt
8 slices French bread, slightly stale and cut thickly
directions
Combine the half and half, eggs, sugar, vanilla, cinnamon, nutmeg, rum, and salt in a shallow dish large enough to hold a few slices of bread in a single layer. Whisk the egg mixture until uniform in color.
Soak a few slices of bread in the egg mixture, turning to coat on both sides, or 4-5 minutes.
Heat a lightly greased griddle or skillet over medium high heat. Add the soaked bread slices and cook for 3-4 minutes per side or until golden brown. While the french toast is cooking, soak a few more slices of bread in the egg mixture.
Remove the browned french toast and keep warm. Repeat with remaining bread slices.
Serve the French toast with desired toppings such as butter, maple syrup, powdered sugar, or jelly.
nutrition data
Nutritional data has not been calculated yet.
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