When it comes to cooking with rum, you can’t completely eschew the sweet. At the weekend brunch at San Francisco’s Kaya, chef and co-owner Nigel Jones serves this Caribbean-inspired French toast topped with maple syrup infused with dark aged rum.
This recipe originally appeared as part of “Another Thing to Do with Good Rum? Cook with It.”
- 4 Eggs
- 1 cup Heavy cream
- 1 cup Coconut milk
- 1/2 tsp Vanilla extract
- 1 tbsp Ground cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Allspice
- 1/2 tsp Ground clove
- 8 slices Cinnamon twist challah bread
- 4 tbsp Butter
- 1/2 Seasonal fruit
- Powdered sugar, to top
- 1 cup Maple syrup
- 3/4 oz Dark aged rum
In a medium-size saucepan, whisk together the eggs, heavy cream, coconut milk, vanilla extract, cinnamon, nutmeg, allspice and clove.
Place the bread slices into the batter mixture, and flip to ensure both sides of the bread are well-coated.
Melt the butter in a large skillet or on a griddle. Place the bread slices in the skillet or on the griddle, and cook until golden brown on each side (about 2-3 minutes).
Serve immediately and top with the seasonal fruit, powdered sugar and rum maple syrup (1 cup maple syrup and 3/4 ounce dark aged rum combined in a saucepan over low heat until warm).