Pecan Rum French Toast

Published January 1, 2009. From Cook's Illustrated.

Why this recipe works:

To come up with a French toast recipe that would be crisp on the outside and soft on the inside, with a rich custardlike flavor, we dried hearty white sandwich bread in the oven before dunking it in a yolks-only soaking liquid enriched with melted butter. Drying out the bread gave our French… read more

To come up with a French toast recipe that would be crisp on the outside and soft on the inside, with a rich custardlike flavor, we dried hearty white sandwich bread in the oven before dunking it in a yolks-only soaking liquid enriched with melted butter. Drying out the bread gave our French toast the pillowy interior we were looking for; eliminating egg whites (which contain sulfur compounds that make eggs taste eggy) gave it richness without a scrambled egg flavor; and adding melted butter gave the French toast recipe a delicious, nutty flavor.

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Serves 4

If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.

Ingredients

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