French toast recipe

Unique French Toast Recipe

This French toast tastes like a great pitcher of eggnog. It is rich, sweet and boozy, and covered with nutmeg. This makes a beautiful breakfast centerpiece. It also allows you to keep the base connected, which is easy for friends and family to eat. The dish’s flavor will be enhanced by letting it sit in the fridge overnight. Do not worry about breaking the bread into pieces when you pour in the soaking mix. The loaf will naturally flower as it bakes. The dish is sweet enough to be eaten without maple syrup. However, it tastes great when paired with fresh tart berries. You can also add some homemade whipped cream.

INGREDIENTS

  • 1 (16-ounce) day-old, plain country bread loaf (oblong or similarly shaped)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon dark rum, brandy or bourbon
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon coarse kosher salt
  •  Freshly grated nutmeg, for dusting
  •  Confectioners’ sugar, for dusting

PREPARATION

  1. Place the bread loaf in a shallow dish or pan about 1 inch deep. To improve batter absorption, use a serrated knife to slice off a thin layer of about 1/16 inches from the loaf’s bottom. Slice the top of the bread into 1 1/2-inch slices. Be careful not to cut through the loaf and leave about 1/2 inch at the bottom. Turn the loaf 90° and then cut 1 1/2 inch slices in the opposite direction. This will create a grid-like pattern. Place the bread in a dish.
  2. Mix the eggs, sugars, cream, butter, cream, vanilla, salt, and melted butter in a large bowl until well combined. Slowly pour the batter onto the loaf, starting in the middle. To coat the bread in the batter, gently peel off all pieces. Let the batter sit at room temperature for 30 minutes, or cover and let cool in the refrigerator overnight.
  3. Turn the oven on to 350°F. Line a baking sheet with parchment paper, and then set aside.
  4. Pour any batter left in the loaf back into it and sprinkle over any remaining bread. Bake the loaf for about an hour, or until it is deep golden brown and the custard has set. Dust the loaf with confectioners’ sugar and nutmeg. Serve immediately

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