Ingredients

5 large eggs (or any combo of egg/whites to this amount)

1 1/2c. whole milk or 1 1/4c skim milk w/ 1/4c heavy cream

1Tbsp. Butter (will need additional for cooking, or use PAM spray)

1Tbsp. Dark Rum (add a dash more if desired, no harm done!)

2Tbsp. honey (microwave for about 15sec. for easy mixing)

1.5tsp vanilla

1/4 tsp. salt

1tsp. cinnamon

1/8-1/4tsp. nutmeg (depends on taste)

About 16-20 slices of sandwich bread - adjust for any major bread/slice shape and size differences.

Confectioners sugar for finishing touch.

Pecan Syrup:

1c. maple syrup

1/4c packed brown sugar

1/2c. pecans (chopped or halved)

Preparation

French Toast:

  1. Mix the first 7 ingredients well. Lightly add the cinnamon while mixing to avoid little cinnamon clumps, and do the same for the nutmeg unless freshly grated into the mixture.
  2. Brown 1Tbsp. of butter in your pan, and when cooled down a bit, incorporate into your wet mixture.
  3. Add a little butter to prepare your pan for cooking (or PAM to save some time)
  4. Submerge a piece of bread in the ‘batter’. Soak only enough for it to absorb (not sopping wet or it falls apart) and put it in the pan.
  5. Place as many pieces that will fit in the pan to speed up preparation, and cook on medium-low heat for about 3min. or until golden brown and then flip over to cook the other side.
  6. Put finished pieces on a plate to keep warm in the oven while you finish the others.
  7. Lightly dust with confectioners sugar to finish.

Pecan Syrup:

  1. Put all 3 ingredients in a small saucepan, and slowly bring to a simmer while mixing together. Incorporate the brown sugar completely on low heat and then turn off.
  2. Place in a small bowl with a spoon for serving.