Vanilla rum french toast
Thick brioche soaked in a spiced vanilla-rum custard and cooked until deeply golden. The rum deepens the custard in a way vanilla alone cannot. 20 minutes, serves 3-4.
- Time: 20 min
- Servings: 3
Source: Liz Lovery
Ingredients
- slices french bread or brioche, slightly stale and cut 3/4-1 inch thick
- half-and-half
- large eggs
- tablespoons granulated sugar
- tablespoon pure vanilla extract
- teaspoon cinnamon
- teaspoon nutmeg
- tablespoons spiced rum
- of salt
- Oil or butter for the pan
- Powdered sugar and warm maple syrup, for serving