Rum Raisin French Toast (naked)

Rum Raisin French Toast
SUMMARY – better than any store-bought bagged raisin bread. Great texture and crumb made the raisins really shine.

bubbly-dough
Like Marie, I only made the bread.

partly-mixed-dough
Why?

first-rise
Because you have to use stale bread for the best French toast. You could use fresh bread, but it doesn’t soak up the egg custard as nicely.

start-the-shaping
Which means that you have to leave bread around for a few days.

filling-spread
This raisin bread was probably the best raisin bread I have had. And I have eaten a lot of bread with raisins in it over the years. (Raisin bread is one of the few ways I will eat raisins in baked goods by the way.) Paska, challah, store-bought in a bag, I’ve eaten it and even made it. Hands down, this was either the best ever or at least the best in recent memory.

loaf-shaped
I was not the only person in the house that really loved the raisin bread. Everyone loved it and had buttered slices for dessert!

loaf-cooling
I ask you, what sane person or household would leave home-baked, yummy raisin bread around long enough that it got stale enough to make it into French toast?

sliced-loaf
The last piece was devoured about a half hour ago. No, French toast will not happen with this particular raisin bread. Unless I make 2 loaves and hide one. Hmmm.

loaf-closeup

4 comments

  1. What a lovely looking loaf – it makes me want to get out of bed and start making my loaf. So funny that you didn’t get a chance to make the French toast but I don’t blame you 🙂

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