This is a Latin American and Southwestern dessert French toast. Serve it with ice cream, Cajeta or a fruit sauce.

6 slices brioche or challah bread,
    crusts trimmed and sliced 3/4-inch thick
1/2 cup milk
1/2 cup heavy cream
2 tablespoons granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon dark rum
1 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg

One day in advance, lay the bread on a cookie sheet to dry and become stale.

Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a cookie sheet.

In a medium-size bowl, whisk remaining ingredients to blend. Dip 2 to 3 slices of bread in and soak thoroughly, about 5 minutes, then turn and soak the other side. Shake off the excess liquid and lay the slices on the cookie sheet. Bake for 12 minutes or until just golden and crusty on the top, but still moist and custard-like inside.

Serve warm.

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.