Boozy French Toast!

I know that the internet is rife with French toast recipes, heck even the craydians all have our own, all of which will undoubtedly pass the review some day. Today, however, we're going to go a bit off the beaten path  a bit when it comes to French toast and go back to the roots of the dish: booze. 

Because everything's better with booze. 

Making French toast is actually one of the easiest things you can possibly do in the kitchen and the end result is always amazing. Unless you burn it, then it's mainly charcoal. 

Side note: The Dutch word for French toast, 

wentelteefjes is derived from the action of flipping the bread halfway through the process. A direct translation of wentelteefjes would be: turning or flipping bitches ;). 

Ingredients: 

4 slices of white bread (preferably a stale)

200 ml milk (a bit more than 3/4 cup)

1 medium egg

1 tsp cinnamon

1/2 tsp ginger

2 tblsp of vanilla sugar

1-2 tblsp rum .  

+ butter for frying

Mix all your ingredients into a bowl and whisk until it's all incorporated. Melt a knob of butter in a pan on low heat. Dip your stale bread into your egg mixture until it's soaked through. I recommend letting it soak for about  5 to 6 seconds on each side. You want the bread to be soaked, but not so soaked that it falls apart. The staler the bread, the better it'll hold its shape at this stage.

Put the soaked slices into the pan and fry them on low to medium heat for about  3 minutes on each side or until golden brown.

Serve with some extra sugar sprinkled on top, or extra cinnamon, or butter, or berries. Really the possibilities are endless here. I prefer mine with some extra vanilla sugar ;).

 

Enjoy!

- D.