A while ago, I made some rum syrup, for some recipe or other. And I liked it so much, it stayed on in the kitchen to be incorporated into anything where a traditional maple syrup might have once gone, or really anything that could use some pirate flavours. Such as pancakes ( a frequent flyer, of late) and this time, by special request, French Toast.
I don't make French Toast all that often. It's easy enough, of course, but it seems rather a lot of work for something ultimately fairly ordinary. This time, however, I used a mild sourdough bread, and with the added bananas and rum syrup, well, I can see myself doing this again, and soon. I am always ridiculously thrilled to have fresh fruit at breakfast, a condition which has only worsened since our trip to Mexico last year, and French Toast provides a terrific vehicle - more so even than pancakes, I think.
Since I am almost constitutionally incapable of having an all-sweet breakfast, we added bacon, which is a fine additional to almost any meal.
If you don't have a favourite recipe for French Toast, you might enjoy this one, which is adapted from the Big Book of Breakfast by Maryana Vollstedt.
Basic French Toast
2 large eggs
1/2 cup 1% milk
4 large slices of mild bakery sourdough
1/2 teaspoon vanilla extract
a little butter, for frying.
Mix the eggs, milk, salt and vanilla and pour into a shallow bowl. Dip the slices of bread briefly into the egg mixture, turning to coat, and put aside on a holding plate until they are all done.
Heat a large skillet over medium, and add a little butter (or canola oil). When the butter has melted (or oil heated) lay in two of the slices (or as many as will fit in a single, uncrowded layer), and cook for about three minutes per side. Remove to a rack in the oven to keep warm until they are all cooked.
Delicious with any sort of syrup, I'm sure, but extra pirate-y with rum syrup.