Rum-Soaked Challah French Toast Recipe

Rum-Soaked Challah French Toast Recipe
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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.

2
Servings
198
Calories Per Serving
Deliver Ingredients

Notes

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.

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.

Nutritional Facts

Total Fat
11g
16%
Sugar
11g
12%
Saturated Fat
4g
17%
Cholesterol
17mg
6%
Carbohydrate, by difference
21g
16%
Protein
3g
7%
Vitamin A, RAE
5µg
1%
Calcium, Ca
11mg
1%
Folate, total
21µg
5%
Iron, Fe
2mg
11%
Niacin
1mg
7%
Sodium, Na
174mg
12%
Water
9g
0%

Rum Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Rum Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.