Fruitcake French Toast
Fruitcake French Toast
Fruitcake French Toast
Fruitcake French Toast

Fruitcake French Toast

David Venable

David’s Note: Get your morning going (in no time!) with a simple shortcut. Buy fruitcake from the store or use your leftovers for this unique breakfast.

Ingredients

  • 1 cup whole milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/3 cup flour
  • 3 Tbsp butter
  • 8 (1/2”) fruitcake slices
  • Warm maple syrup, for serving

Preparation

Whisk together the milk, eggs, vanilla, nutmeg, cinnamon, and salt in a shallow dish. Set aside.
Put the flour in a shallow dish or shallow dish.
Melt the butter in a skillet on medium heat.
Dredge a fruitcake slice in the flour, then dip it in the batter. Dredge the fruitcake in the flour again, followed by a dip back into the batter.
Place the battered fruitcake into the skillet. Repeat with remaining fruitcake slices. Cook until they’re golden brown, then flip and cook until golden brown on other side.
Serve with warm maple syrup.

Cook's Notes

Tip: For after fruitcake season is long gone, or for picky eaters any time of year, substitute your favorite bread & omit the flour step.

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