Rum-Soaked Challah French Toast Recipe
Daily Value: 25%
Sugar-Conscious, Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||108µg||27%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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.
- 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
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 DetailsServings: 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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