Rum-Soaked Challah French Toast Recipe

5 from 4 ratings

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.

Servings

servings

Ingredients

4 slices challah bread, sliced ¾-inch thick
½ cup unsweetened soy milk, separated
4 tablespoon old monk rum, separated
2 tablespoon 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.