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Grandma’s Twisted French Toast or ‘Friganele’
"How I loved this as a kid and still do as an adult, but this French toast is a little unusual and has a little twist. It contains rum. Oh yes! Rum essence, not alcohol, hold your horses over there which my grandma used to put in always – love that aromas even now, luckily, hubby and kids love it too. Cooking is fun and then when the people you cook for happen to like what you’ve created, it all gets very rewarding."
NotesWe sometimes feel that we need to get really naughty and give those a thin coating with Nutella or less naughty a good smudge of any nut butter, peanut butter is great too.
Other times we feel like being really good and remain that good example of being healthier so that the kids do not think otherwise and smush some strawberries that are mixed with a good sprinkle of brown sugar.
If you do not have brioche, do not worry. I normally use seeded bread and in fact, I prefer it for extra texture. Use any bread you like or have.
There are quite a few pretty fancy variations on this recipe in terms of bread types that you could use such as white bread, whole wheat, cinnamon and raisin, Italian or French breads, they are all pretty good.
Brioche is already sweet but if you use other bread you might want to add a little extra sweetness to the egg mixture.
Oh, these are soooo good. Seriously, I could eat them all day, every day.
Preparation Time8 min
Cooking Time12 min
- 4 eggs
- 1 tbsp brown sugar
- 220 ml whole milk
- 2 tbsp maple syrup or honey
- 1 tsp rum or vanilla extract
- 1 pinch salt
- 6 slices of brioche
- 1-2 tbsp butter
- 1 tbsp rapeseed oil
- 1 tsp icing sugar
In a large bowl, whisk the eggs together with the milk, sugar, rum or vanilla, salt, and cinnamon if you choose to use.
Slice the brioche loaf into 2 cm (3/4 inch) thick slices and deep into the egg mixture, until both sides are well coated. Do not allow it to soak as it will make the bread way too soggy.
Place a large frying pan or a skillet over medium heat with approximately 1 tsp of butter and 1 tsp of rapeseed.
Place the egg coated slices in skillet and cook for 2 to 3 minutes on each side. Add a little more butter and a drizzle of oil while cooking if needed.
Remove the cooked golden in colour slices and set aside until all finished.
Sprinkle the finished slices with some more unrefined sugar ( I used some icing sugar this time) and top with some fruits if you like, or with slightly warmed up maple syrup or honey, whatever you fancy. Adjust the level of sweetness as you desire but definitely go for a generous sprinkle of sunflower seeds
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