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.
These were almost made entirely by Andrei as a practice attempt for his cooking classes – he had to make French toast the next day in school for his technology class.
He decided he wanted to practice first using mummy’s granny recipe. Not a bad result, right?
So, twisted because of the rum addition and twisted also because these were made by my 13-year-old son who despite managing very well for the first time he has twisted some steps here and there but I’m telling you it came out a real treat reinforcing the belief that there are no real rules when making a French tast.
We have far too many life rules otherwise therefore at least when we get into the kitchen we can enjoy and relax. That’s exactly my attitude toward cooking and I feel good about it hence my joy, pleasure and great time I’m having every time I’m entering the kitchen.
The kitchen is my place of reward, mental relaxation and creativity it’s my world. I have other passions too like drawing, painting, listening to music, reading psychology. Unfortunately, I haven’t got the time for everything but will thrive to take some time for drawing which I have been saying I will for quite some time now. I’m not particularly religious but I enjoy drawing Jesus and Mary’s faces. Not quite sure why that is. Those have an extraordinary calming and inner relaxation effect on me.I will show you some of these once I will get it started. Hopefully really soon!
I’m so lucky cooking is one of my passions as cooking is such a must in life. I’m lucky I like it as many people hate cooking or spending time in the kitchen altogether. My mum is the best example, she’s a great cook but she does not enjoy being in the kitchen whatsoever. She would rather do gardening all day long which is her hobby and she really enjoys. Gardening, is not for me though, funny!
Grandma’s twisted French toast or ‘frigănele’
- 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
- 1-2 tbsp toasted sunflower seeds
- 1/4 tsp cinnamon optional
- Some fruits of your choice optional
- 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
Do you like eggs a lot? Here is also a recipe that you might like for a savoury option thats absolutely to die for.