This is my favourite French toast recipe of all time, and yet I don’t make it nearly enough. It came into my life some years back when I had a small bit of old-fashioned sandwich loaf that needed using up and, indeed, went on to suggest it in my introduction to the recipe in Cook, Eat, Repeat. But the thing is, it's not very often that an old-fashioned sandwich loaf lasts long enough in my house to need using up. I know it looks a bit like vegemite toast in its picture, but it tastes gloriously rather like rum baba! And though it might sound odd, I like this best of all when it's left to get cold once the syrup’s poured over it, and I can pick it up and eat it by hand as if it were a fine pastry. You don’t need to use the sandwich loaf to make it, but don’t use plastic sliced white is all I ask. And should you wish to add berries, banana or cubes of mango on the side or sprinkle toasted flaked almonds on top, go right ahead! For US cup measures, use the toggle at the top of the ingredients list.
