Rum Coffee French Toast with Bitters Maple Syrup

Rum Coffee French Toast With Bitters Maple Syrup



Rum Coffee French Toast
1/2 cup heavy cream
2 eggs
1/4 cup Angostura® 1919 Rum or 7 Year Rum
1/4 cup brewed coffee
1 Tbsp. granulated sugar
Pinch salt
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
image1 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.


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