Prep 12 mins
Cook 0 mins
The Flying Biscuit’s hallmark is obviously their made-from-scratch biscuits, but to me their French toast – with raspberry sauce and honey crème anglaise – is the show-stealer. Here's my take on one of my favorite brunch items - www.bonvivantonline.com
- 1 loaf French bread (4 slices)
- 1 egg
- 2⁄3 cup whole milk
- 1 teaspoon vanilla flavoring
- 1⁄2-1 teaspoon orange zest
- 1 teaspoon golden rum (optional)
- 1 tablespoon condensed milk
- 1 -1 1⁄2 tablespoon raspberry preserves
- 1 tablespoon butter
- chopped pecans
- Slice the French bread into about 2-inch thick slices and set aside.
- In a medium bowl, add egg, milk, vanilla flavoring, the cinnamon, nutmeg and allspice and orange zest.
- If using, add the rum.
- Whisk ingredients together.
- Dip each slice in the mixture for a few seconds on each side, then set them aside.
- In a skillet, add a tablespoon of butter and heat until it begins to foam.
- Add as many slices of your soaked bread to the pan as you can fit.
- Cook until golden brown on each side.
- Remove and place individual servings on plates.
- Drizzle each slice with the condensed milk and the raspberry preserves (give the preserves a few seconds in the microwave to make them more fluid).
- Top each slice with a sprinkling of pecans.
- Note: I like my French toast on the eggy side – makes for a bit of a crust when it cooks – but you can play with the egg-to-milk ratio to find what you like.