Rambler Whiskey French Toast

Bread does not last long on a boat, it’s just a fact of life. It’s hot and humid and bread goes stale rather quickly. It’s situations like this that french toast was invented for and I’m going to take full advantage of those wise french ladies.

Mmm.. Yummy warm french toast for breakfast.

Mmm.. Yummy warm french toast for breakfast.

I’ve been making french toast since I was kid but when I saw Giada De Laurentiis cook up this version on TV one day I had to try it and I was not disappointed.

I usually by whole bread loaves because it stay off staleness just a tad longer. I’m not sure how well this recipe would work with sliced bread. Sliced bread is usually too thin and doesn’t have the right ratio of crust to doughy interior.

  • unsliced stale bread approximately 1/2 a loaf
  • 3 eggs
  • 1Tbsp of melted butter unsalted
  • 1/2 cup of milk
  • 1tsp vanilla extract
  • 1 tsp of Whiskey, Amaretto, or spiced rum
  • 1 tsp of powdered sugar
Extra Info:
Cook time:
  • 10 minutes of prep, 15 minutes cook time.
  • a dozen french toast wedges/fingers
  • I upped the liquor volume a bit from the original recipe because I’m not a fan of maple syrup and the original recipe had it infused with the liquor as well.
  • I’ve only made this recipe with whiskey, Amaretto, and spiced rum but if you have an aged liquor that you like go for it!.
  • The magic of this recipe is the shape of the french toast. Cutting your bread into two inch by two inch fingers makes all the difference. The outside is nice and crispy golden brown and the interior is light and fluffy.
  • On my boat it takes more fuel to heat up the oven than it does a pan. So I changed the original recipe from baking to browning.
  1. Slice your bread into 2x2x6 inch fingers. I usually wind up with about a dozen full sized fingers and a handful of tater-tot sized ends.
  2. In a bowl mix the eggs, butter, milk, vanilla extract, and liquor.
  3. Warm up a no stick pan and add a little butter to help prevent sticking.
  4. Start an assembly line of soaking the bread fingers into the egg mixture letting the excess drip off then place in the pan.
  5. You’ll need to rotate the fingers as they cook until all 4 sides are golden brown. ( I also use the edges of the pan to get the ends of the fingers)
  6. If you have egg mixture left over you can use the tater-tot sized bread slices to use it up.
  7. Once they are done move them to a plate and sprinkle with a little powdered sugar and serve.
  8. They go really well with some fresh fruit and breakfast tea.

Bon appetit!
Island Rambler!!

Rate Me..