- Worcestershire sauce introduced (1937)
Rum-Soaked Challah French Toast Recipe
- 4 slices challah bread, sliced ¾-inch thick
- ½ cup unsweetened soy milk, separated
- 4 tablespoons Old Monk rum, separated
- 2 tablespoons grass-fed butter
- 2 eggs
Perfect for a snow day. Depending on how much rum you use, this French toast feels more like a rum cocktail that happens to have some French toast in it than the other way around.
In a small pitcher, combine 2 tablespoons of rum with ¼ cup of soy milk.
In a medium sized bowl, beat the eggs, ¼ cup of soy milk, and 2 tablespoons of rum. Soak a piece of challah in this mixture. Using a fork, pierce the top of the soaking challah 5-6 times, creating evenly spaced, small wells. Carefully pour the rum-soy milk mixture from the pitcher gently into the wells, avoiding oversaturation. Allow the challah to soak for 2-3 minutes, then turn the challah over for 30 seconds. Allow the bread to soak for up to 10 minutes per slice.
Over medium heat, melt ½ tablespoon of butter. Sear one side for a minute, then the other, then continue to cook, flipping as needed until both sides are a medium golden brown.
Plate and serve with maple syrup and berries.
The idea behind this French toast is to soak as much rum into the center of the toast as possible, creating a golden, crispy crust and a soggy rummy interior that doesn’t lose any of the alcohol content. The bread should be fully saturated by the time you fry it.