Copycat - Flying Biscuit Raspberry French Toast |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 2 |
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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 - Ingredients:
1 loaf french bread (4 slices) |
1 egg |
2/3 cup whole milk |
1 teaspoon vanilla flavoring |
cinnamon |
nutmeg |
allspice |
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 |
Directions:
1. Slice the French bread into about 2-inch thick slices and set aside.
2. In a medium bowl, add egg, milk, vanilla flavoring, the cinnamon, nutmeg and allspice and orange zest.
3. If using, add the rum.
4. Whisk ingredients together.
5. Dip each slice in the mixture for a few seconds on each side, then set them aside.
6. In a skillet, add a tablespoon of butter and heat until it begins to foam.
7. Add as many slices of your soaked bread to the pan as you can fit.
8. Cook until golden brown on each side.
9. Remove and place individual servings on plates.
10. 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).
11. Top each slice with a sprinkling of pecans.
12. 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.
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