We made this french toast for Easter brunch and thought we died and went to heaven! But seriously, this is undoubtedly the best french toast I've ever had. It wasn't mushy or eggy like other recipes we've tried. The key is keeping toast in the oven until it is ready to serve. Eat it with syrup or powdered sugar and sliced fruit. The only thing we were missing was some crispy bacon.
6 to 8 slices challah bread, sliced 1 inch thick
3 large eggs
3/4 cup 2% milk
pinch of salt
1/4 teaspoon nutmeg
2 tablespoons sugar
2 tablespoons rum
1 teaspoon vanilla
1 T butter
1 T vegetable oil
Pre-heat the oven to 400 degrees. Get out a baking sheet and set aside.
Put the butter & vegetable oil in a large frying pan and turn on medium heat. Let the butter melt while you prepare the other ingredients.
In a small bowl, whisk all remaining ingredients together until smooth (not foamy). Pour the batter into a shallow dish or cake pan large enough for 2 slices of bread.
Put 2 pieces of bread in the batter and let them soak for 30 seconds per side. Place the bread on the frying pan and cook toast for 2 minutes per side. The bread should be golden brown, not dark. Put the bread on the baking sheet & into the pre-heated oven. Cook the remaining slices of bread in the same way, and remove all pieces from oven once ready to serve.
The bread will get a tiny bit more brown in the oven, so be aware of this as you are frying it up.
Dig in! Don't worry, you'll be forgiven for enjoying this sinful dish.