Rum raisin French toast royale from The Baking Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Bake the bread the day before preparing French toast.

  • Zosia on April 10, 2015

    The delicious loaf of cinnamon swirl raisin bread needed to complete the recipe didn't last long enough to generate any stale slices for French toast so the review is for the bread alone. I'm not certain the beaten egg was needed to prevent the cinnamon sugar and dough from separating during baking - I've made other recipes that didn't include it that turned out well; I used the leftover to glaze the loaf. This dough recipe is also used in the white chocolate club med bread (page 447) so I doubled it and made a loaf of each.

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