Saba Spice French Toast is a traditional Saban recipe for a classic breakfast dish of French bread (eggy bread) flavoured with Saba spice rum. The full recipe is presented here and I hope you enjoy this classic Saban version of: Saba Spice French Toast.
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Saba Spice is the local spiced/herbed rum from the Caribbean island of Saba. Here it's used to give a kick to French toast (aka eggy bread).
Ingredients:
2 slices slightly stale white bread cut from a loaf
2 x 15ml tbsp golden syrup
1 tsp honey
1 large egg
2 x 15ml tbsp (30ml) whole milk
20ml (ie 1 tbsp + 1 tsp) Saba Spice rum
1 x 15ml tbsp soft dark brown sugar
3 x 15ml tbsp unsalted butter (or more as desired)
generous pinch of ground cinnamon
generous pinch of ground allspice
Method:
Cut two slices from slightly-stale bread (these need to be about as thick as toasting bread), then cut each slice into two triangles. If your bread isn’t stale, just leave the triangles out for a couple of hours or so (or overnight, if that helps) to dry out.
Begin with the syrup. Mix together the golden syrup and one teaspoon each of rum and honey. Whisk in the ground cinnamon and ground allspice then leave on one side while you deal with the steeping and frying of the bread.
In a dish about 25cm x 20cm) whisk a large egg with the milk and a tablespoon each of soft dark brown sugar and rum. Add the four triangles of bread to the dish and let them steep for two minutes a side, or until they’ve drunk all the rum-spiked sugary milk.
Take a frying pan (about 28cm in diameter will be enough to fry all the bread) and place over medium heat. Add the butter and wait for it to melt. Once the butter is foaming, add the bread and fry for about 3½ - 4 minutes a side, or until cooked through and crisped and browned in places. Transfer to two warmed plates.
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