French Toast Fries Recipe

Prepare bread

Slice loaf into 1/2" thick slices. Stack two slices and cut lengthwise into 1/2" strips, then cut crosswise to create fry-shaped sticks roughly 1/2" x 1/2" x 3". You should get about 20–24 fries depending on loaf size.

Make custard

In a shallow wide bowl or baking dish, whisk together eggs, whole milk, heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp salt until smooth and slightly frothy.

Soak bread

Working in batches, place the cut bread 'fries' into the custard, press gently to soak each piece for 10–15 seconds per side (do not oversoak or they will fall apart). Transfer soaked fries to a wire rack set over a baking sheet while you heat the pan. Keep remaining bread in the custard between batches.

Fry the fries

Heat a large skillet over medium heat and add 1 tbsp unsalted butter and 2 tbsp vegetable oil (about half of the oil). When butter foams and sizzles, add a single layer of fries without crowding. Cook 2–3 minutes per side until golden brown and crisp, turning carefully with tongs. Add additional butter/oil as needed and continue with remaining batches. Transfer cooked fries to a paper towel–lined tray and keep warm in a 200°F (95°C) oven while finishing.

Make caramel: In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tbsp water over medium heat. Without stirring, swirl the pan occasionally until the sugar dissolves and turns an amber color (about 6–8 minutes). Watch closely to avoid burning.

Finish sauce: Once the sugar reaches deep amber, carefully whisk in 4 tbsp butter until melted (mixture will bubble). Remove from heat and slowly pour in 1/2 cup heavy cream while whisking; the caramel will seize and then smooth. Stir in 2 tbsp dark rum and 1/4 tsp sea salt. If you prefer non-alcoholic, stir in 2 tbsp extra cream instead of rum. Return to low heat briefly to meld (30 seconds). Transfer to a heatproof bowl and keep warm.

Whip cream: Chill a mixing bowl and beaters if possible. Pour 1 cup heavy cream, add 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat. Transfer to a piping bag or bowl and refrigerate until ready to serve.

Assemble: Arrange warm French toast fries on a serving platter or divide between plates. Drizzle warm rum caramel generously over the fries (reserve some for passing). Add dollops or piped swirls of vanilla whipped cream alongside or on top of the fries.

Garnish: Lightly dust with 2 tbsp powdered sugar and sprinkle a pinch (about 1/4 tsp) flaky sea salt over the caramel for contrast. Serve immediately while fries are warm and crisp and sauce is warm.

Make-ahead notes: Caramel can be made up to 3 days ahead and reheated gently. Whipped cream is best made just before serving. Custard-soaked but uncooked fries can be chilled briefly (up to 1 hour) before frying, but for best texture fry immediately.