Best 2 Rum French Toast Crunch Recipes

Treat yourself to a delightful and boozy breakfast with Rum French Toast Crunch, a unique and flavorful twist on the classic French toast. This delectable dish combines the essence of rum with the crispy texture of French toast, creating a symphony of flavors that will tantalize your taste buds. Indulge in a culinary journey with three enticing variations: Classic Rum French Toast Crunch, a straightforward yet satisfying recipe; Boozy Rumchata French Toast Crunch, infused with the creamy goodness of Rumchata liqueur; and over-the-top Bananas Foster Rum French Toast Crunch, a luscious fusion of bananas, brown sugar, and butter, all flambéed to perfection. Get ready to embark on a breakfast adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

FRENCH TOAST WITH RUM BANANAS

French Toast with Rum Bananas image

The process for making French toast couldn't be simpler - what's going to take yours to the next level is the kind of bread you use. You want to use a bread that's absorbent and airy, but also rich and flavorful at the same time. That's why I like to use fluffy egg breads like challah and brioche, but any fluffy, tasty bread should work well. I like my French toast slices thick, but not too thick or else the middle of the toast won't cook through without the outside getting dry and overdone. You'll run into that same problem if you try to cook your French toast too quickly over high heat. Remember, when your heat's low and you cook slow, you'll get fluffy, moist and perfectly done French toast every time. Spoon on some of the toppings listed below and y'all will be in heaven.

Provided by Dave Lieberman

Time 27m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 large eggs
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
2 pinches ground cinnamon
4 (1/2 to 3/4-inch-thick) slices brioche, challah, cinnamon raisin bread or any moist and fluffy bread you like
2 tablespoons butter
Orange-Rum Bananas, recipe follows
2 tablespoons rum
2 tablespoons sugar
2 tablespoons butter
2 tablespoons orange juice
2 large bananas sliced thinly on an angle

Steps:

Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.)
Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.
Heat the butter in a large nonstick skillet over medium-low heat. When it starts to bubble, lay the soaked bread in the pan. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes. Serve warm with the Orange-Rum Bananas.
Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches. Before you start your first batch, preheat your oven to 200 degrees F (or "Warm"). Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted. Add the bananas. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently. Cook until the bananas are softened, about 4 minutes.
Yield: 4 servings

RUM FRENCH TOAST A LA MODE

Rum French Toast A La Mode image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 baguette
2 large eggs
1/2 cup half-and-half
3 tablespoons sugar
1/4 cup dark rum
2 tablespoons unsalted butter
1/4 cup maple syrup
1 pint rum-raisin ice cream

Steps:

Preheat the oven to 250 degrees F. Cut the baguette on the diagonal into eight 1/2-inch-thick slices. Whisk the eggs, half-and-half, sugar and 3 tablespoons rum in a large baking dish. Add the bread and soak, turning occasionally, about 10 minutes. (Remove before the bread is soggy.)
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread.
Meanwhile, mix the maple syrup and the remaining 1 tablespoon rum in a small microwave-safe bowl; microwave until warm, about 1 minute. Serve the French toast with the maple-rum syrup and ice cream.

Tips:

Use stale bread for the best results. This will help the bread absorb the egg mixture and custard without becoming soggy.
If you don't have any stale bread, you can toast fresh bread and then let it cool before using it.
For a richer flavor, use a combination of milk and cream in the egg mixture.
Add a teaspoon of vanilla extract or cinnamon to the egg mixture for extra flavor.
If you like your French toast crunch extra crispy, bake it for a few minutes longer.
Serve the French toast crunch immediately, or store it in an airtight container at room temperature for up to 3 days.

Conclusion:

Rum French toast crunch is a delicious and easy-to-make breakfast or snack. It's perfect for using up stale bread, and it's a great way to satisfy your sweet tooth. With a few simple ingredients and a little bit of time, you can enjoy this tasty treat anytime you like.