Rum-Soaked Challah French Toast Recipe


Nutrition

Cal/Serving: 491
Daily Value: 25%
Servings: 2

Balanced
Sugar-Conscious, Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat21g33%
Saturated10g51%
Trans0g0%
Carbs43g14%
Fiber2g9%
Sugars4g0%
Protein15g30%
Cholesterol257mg86%
Sodium425mg18%
Calcium156mg16%
Magnesium21mg5%
Potassium204mg6%
Iron4mg20%
Zinc1mg9%
Phosphorus226mg32%
Vitamin A919IU18%
Thiamin (B1)0mg24%
Riboflavin (B2)1mg34%
Niacin (B3)4mg20%
Vitamin B60mg7%
Folic Acid (B9)108µg27%
Vitamin B121µg9%
Vitamin D2µg1%
Vitamin E1mg5%
Vitamin K2µg2%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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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.

5
Ratings4

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Servings: 2

Notes and Substitutions:

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.



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1 Comments

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This is my favorite recipe for French toast! Vary the rum depending on how tipsy you want to get in the daytime!

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