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.
- 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.