Rum Coffee French Toast
1/2 cup heavy cream
1/4 cup Angostura® 1919 Rum or 7 Year Rum
1/4 cup brewed coffee
1 Tbsp. granulated sugar
8-10 3/4-inch thick slices French bread or firm white sliced bread
1 Tbsp. butter
Coffee Sugar (optional)
1 Tbsp. finely ground coffee
1 Tbsp. powdered sugar
Bitters Maple Syrup
1/2 cup maple syrup
1 tsp. ANGOSTURA® aromatic bitters or ANGOSTURA® orange bitters
Whisk cream, eggs, rum, coffee, sugar and salt in a shallow dish. Place a skillet over medium heat. Dip bread slices a few at a time in egg mixture, fully saturating both sides of bread. Lightly coat pan with butter. Fit two or three slices of bread in pan; cook about 2 minutes per side until golden brown. Repeat with remaining bread and egg batter.
If desired, stir together coffee and powdered sugar in a small bowl; transfer to a mesh sieve or tea infuser. Dust over French toast. Serve with Angostura® bitters Maple Syrup.
Recipe by Rita Held
Nutrition per serving (8) with 1 tablespoon syrup (no “coffee sugar”): 284 calories, 8.9 g fat (4.9 g sat fat), 70.7 mg cholesterol, 6.8 g protein, 39.7 g carbohydrate, 273.5 mg sodium, 1 g fiber
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