Vanilla-Rum Cinnamon Raisin French Toast

By | March 20, 2008

French Toast

Superstars are the key to building great legacies. What would happen if Jordon didn’t lead the Bulls? Would the Oilers have been the same without Gretzky? Could Yamaha dominate MotorGP without Rossi? No!

The same thing applies to food. You need a little Mojo to make things taste better. With regards to French Toast, that secret ingredient is Rum. Lots of it.


Vanilla Extract (or if you’re feeling really fancy, real vanilla beans)
Eggs (In general, you’ll want about 1 egg per slice of bread)
Cream/Milk/half and half or whatever cow derivative you want (ratio of about 1 – 1.5 parts CD to 2 parts egg)
Bread (I like to use cinnamon-raisin bread)

Preheat your oven to 400 degrees F.

If you’re using fresh vanilla beans, use a sharp knife to open the beans up and scrap out the insides. Mix with all the other ingredients. Add in as much rum as you want. Take a sip of the rum.

Soak the bread in the mixture and leave it for a couple minutes to really absorb. To help pass the time, drink some more rum. Be happy.

Next, you’ll want to brown the slices of bread in a pan. You want the slices to have a nice golden brown. Transfer the slices to a buttered pan and finish off in the oven for about 10 to 15 minutes. This will crisp up the outside of your toast while giving you a rich moist inside.

Drink some more rum to celebrate your new found cooking skills.

2 thoughts on “Vanilla-Rum Cinnamon Raisin French Toast

  1. gizmar

    and what would we be without our mojo??? I couldn’t sleep – woke up at 4 a.m., started going through blogs – stop at french toast – now I’ve moved from sleepless on the east coast to obsessive with rum and french toast. I’m gonna be so sorry in the morning.


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