I loved this version of French toast as a child and still do. It’s a little different from the classic: there’s a hint of rum essence in the custard. It’s non-alcoholic rum flavouring—my grandmother always added it and I adore the aroma. Fortunately my husband and kids enjoy it too.
This batch was almost entirely made by my son Andrei. He was practising for a cooking lesson at school and wanted to try Grandma’s recipe first. I supervised and watched him work, but he did the preparation and cooking himself. For a 13-year-old’s first attempt, the result was impressive.
We call this type “twisted” because of the rum twist and also because Andrei improvised a bit and skipped or changed a few steps. It turned out to be a real treat and reminded me that French toast is forgiving—there are no strict rules.
In our home, cooking tends to be freestyle. We have many rules in life, so in the kitchen I prefer to relax, be creative, and enjoy the process. Cooking is my place of mental relaxation and reward. I have other creative interests—drawing, painting, and reading psychology—and I hope to find time to draw more soon. I especially find drawing religious faces calming, and I plan to share some when I get started again.
I’m lucky that cooking is one of my passions. Many people dislike spending time in the kitchen, but I love it. My mother, for example, is an excellent cook but would rather spend her time gardening. Gardening isn’t for me, but I appreciate how satisfying a home-cooked meal can be. When others enjoy what you prepare, the experience is truly rewarding.
Homemade food supports a healthy lifestyle: you choose the ingredients and control what goes into each dish. As children, we called French toast “frigănele” and would jump for joy when our grandmothers made them. Both of my grandmothers were wonderful cooks and very kind to us—lucky children indeed.
Now let’s get these French toasts twisted, turned, and served while they’re hot!
Grandma’s twisted French toast or ‘frigănele’
Ingredients
- 4 eggs
- 1 tablespoon brown sugar
- 220 ml whole milk
- 2 tablespoon maple syrup or honey
- 1 teaspoon rum or vanilla extract
- 1 pinch salt
- 6 slices brioche
- 1-2 tablespoon butter
- 1 tablespoon rapeseed oil
- 1 teaspoon icing sugar
- 1-2 tablespoon toasted sunflower seeds
- ¼ teaspoon cinnamon optional
- Some fruits of your choice optional
Instructions
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In a large bowl, whisk together the eggs, milk, brown sugar, rum or vanilla extract, a pinch of salt, and cinnamon if using.
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Slice the brioche into about 2 cm (¾ inch) thick slices. Dip each slice briefly in the egg mixture, coating both sides but avoiding over-soaking so the bread doesn’t become soggy.
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Heat a large frying pan or skillet over medium heat with about 1 teaspoon of butter and 1 teaspoon of rapeseed oil.
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Fry the coated slices for 2–3 minutes per side, until golden. Add a bit more butter and a drizzle of oil while cooking if needed.
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Transfer the cooked slices to a plate and keep warm while you finish the rest.
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Finish with a dusting of icing sugar or unrefined sugar, add fruit if desired, or drizzle with warmed maple syrup or honey. Sprinkle generously with toasted sunflower seeds for a pleasant crunch.
Notes
If you prefer a lighter option, mash some strawberries with a sprinkle of brown sugar and serve that on top for a fresher finish.
If you don’t have brioche, seeded bread or other loafs work fine. Seeded bread adds extra texture and is a favourite here. Use whatever bread you have: white, whole wheat, cinnamon-raisin, Italian, or French bread all work well.
Because brioche is slightly sweet already, you may want to add a little extra sugar to the custard if using a less-sweet bread.
These are irresistible—warm, comforting, and perfect for breakfast, brunch, or dessert.
Nutrition
Love eggs? There’s also a savoury quiche recipe on the site that makes a delicious alternative for brunch.
