Rum French Toast Crunch

READY IN: 50mins
Recipe by Starrynews

Ahoy, mateys! Looking for a hearty and delicious breakfast before you set sail? Delight in the flavors of this rum-enhanced French Toast with a crunchy topping! It beats hard tack any day…. Me crew enjoys it with a side of sausage links (meat or vegetarian friendly ones, as desired). Enjoy! (This recipe was created for the Raiders of the Lost Pantry pirate contest in the Contests & Events forum - come check out the forum!)

Top Review by Susie D

I made this as "breakfast for dinner" and served with sausage links. The french toast is rich & the flavors excellent. I particularly liked the crunch topping. I did whimp out and use rum extract rather the rum. This would be great Sunday breakfast too. Thank you for sharing the recipe & good luck in the contest!

Ingredients Nutrition

Directions

  1. Whisk together evaporated milk, rum, eggs, and salt, and pour into a long dish good for dipping (I use a 9x13” rectangular glass dish and put in the bread slices two at a time). Set aside.
  2. Prepare topping -- Preheat oven to 325°F Combine macadamia nuts, coconut, butter and honey, and mix well. Sprinkle with brown sugar and cinnamon.
  3. Bake until lightly golden, about 12-15 minutes. Be aware that macadamia nuts will go from toasted to burned quickly, so keep a close eye on them if keeping them in longer.
  4. Remove from oven and stir in raisins. Set aside.
  5. While the topping is baking, heat 1 tablespoon butter over medium heat in a large skillet that can contain two slices of bread.
  6. Dip two pieces of bread into the milk mixture and let soak for a few seconds. Flip over and let the second side soak for a few seconds.
  7. When butter is melted, add both slices of bread and let cook until golden brown, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes.
  8. Repeat until all 8 pieces are cooked.
  9. For the drizzle, combine syrup and rum and mix well. If desired, warm through in a small saucepan on the stove.
  10. To serve, cut each piece of toast in half diagonally. Place four halves on each plate. Sprinkle with the crunch mixture and add a small drizzle of rum syrup. Serve with any extra crunch and maple syrup on the table to add as desired.

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