Copycat - Flying Biscuit Raspberry French Toast

1. 1

   Slice the French bread into about 2-inch thick slices and set aside.

2. 2

   In a medium bowl, add egg, milk, vanilla flavoring, the cinnamon, nutmeg and allspice and orange zest.

3. 3

   If using, add the rum.

4. 4

   Whisk ingredients together.

5. 5

   Dip each slice in the mixture for a few seconds on each side, then set them aside.

6. 6

   In a skillet, add a tablespoon of butter and heat until it begins to foam.

7. 7

   Add as many slices of your soaked bread to the pan as you can fit.

8. 8

   Cook until golden brown on each side.

9. 9

   Remove and place individual servings on plates.

10. 10

    Drizzle each slice with the condensed milk and the raspberry preserves (give the preserves a few seconds in the microwave to make them more fluid).

11. 11

    Top each slice with a sprinkling of pecans.

12. 12

    Note: I like my French toast on the eggy side - makes for a bit of a crust when it cooks - but you can play with the egg-to-milk ratio to find what you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.