The last weekend of 2012 the hubs and I woke up late on Saturday and mused about what we would have for brunch. We had a paneton from Peru (from our dear pal) waiting for us on the table and I thought that french toast would be the perfect way to use some up (the rest of it being left for bread pudding). Paneton is an excellent bread for french toast because it is similar to brioche (the other perfect bread for making french toast). Both breads absorb the egg mixture up well and are light and fluffy when done. Paneton is particularly good for an after Christmas, fancy brunch because it only comes around this time of year. I also like biting into the candied fruits. If you can’t find paneton, a good brioche will suffice.
Paneton French Toast with Orange Rum Sauce
- 6 slices Paneton or brioche bread, sliced about 1 inch thick
- 3 eggs
- 1/4 cup milk
- 1/2 tsp vanilla essence
- Butter, for frying
Orange rum sauce:
- 1/2 cup sugar
- 1/3 cup orange juice
- 1 tablespoon rum
- Orange zest of 1/2 an orange
- Mix eggs, milk and vanilla essence till frothy.
- Melt butter in pan and dip bread in egg mixture, coat both sides well, fry each side till golden brown. Repeat for other slices.
- In the meantime, combine all of the orange rum mixture ingredients in small sauce pan and heat till boiling then turn down heat and simmer till desired thickness.
- Pour sauce over french toast when ready to serve. Dust with powdered sugar, if desired.