RumChata Liquor Baked French Toast Recipe
What Is Rumchata
I was at a Christmas party when I first heard the word RumChata. At first I thought it was a dance my girlfriend did after having a few too many Rum-n-cokes. I was quickly set straight. “RumChata is a cream based Rum, it’s all the craze and it’s wonderful”. This sparked my interest, so I wrote the company and asked if I could give it a try for review. Lucky for me the company who makes RumChata is Chicago based. I had a bottle in my hands within 24 hours.
I did a little research on social media to see what people, other than my friends, were doing with their RumChata liquor. Of course there were lists of different shots and martinis, but as a self professed mixologist, I simply had to make up my own.
We mixed 2 parts RumChata with 1 part Whipped Vodka and some ice in a shaker. This awesome shot is what we called the Cinnamon Toast Shot (Yum). I also tried the traditional Eggnog with a shot of RumChata for Christmas Eve and then had to watch my Aunt Mary very closely so that she didn’t steal my bottle. I’ve had RumChata in my coffee every day of my vacation leading up to Christmas and surprisingly we still had a holiday. I must say that I think RumChata will be a staple in my house for when I am entertaining. The possibilities are endless and the taste is outstanding. My girlfriend describes it as “Cinnamonny Goodness”. I think that is a fair analysis.
Rumchata In Your Food Recipes
Cooking is my passion and when I saw that you could use RumChata to add some spice to French Toast, well, I can do you one better. Here is my new recipe for a Holiday breakfast treat. I say you make it for New Year’s morning (little hair of the dog, well not really, but hey it’s fun to think that way). You won’t be disappointed.
Directions are beneath each picture.
Jackie’s Holiday RumChata Baked French Toast
|½ Loaf French Bread||2 sticks of butter|
|8 eggs||½ cup Eggnog|
|¼ Cup RumChata Liquor||1 tsp. Ground Nutmeg|
|1 tsp. Vanilla Extract||1/4 tsp. Ground Ginger|
|½ Cup Flour||½ Cup Firmly packed Brown Sugar|
|1 tsp. Cinnamon||¼ tsp. salt|
|½ tsp. Ground Nutmeg||1 stick cold butter (cut into pieces)|
|Warm Maple Syrup and Butter for serving|
Any Eggnog will do
Break your eggs into a large enough bowl to whisk in. I have the Tupperware whipping bowl that works great for this kind of job.
Add your Eggnog…
And then whip or whisk it all up to form your base (again, thank you Tupperware)
Take about a teaspoon of your butter set aside for serving and use it to coat your baking dish. I am using a regular 9 X 13 Pyrex Baking Dish.
Take your French bread and cut it in half. Now you can either slice your bread and layer it in the baking dish, or pull it apart. I like pulling mine apart because then you can have as little or as much as you like when it’s ready.
Pour the egg mixture on top of the bread, coating as much of the bread as possible.
Once you’ve finished, cover and place in the fridge till morning
It’s time to make your topping. Again, I have the Tupperware Chopper for just these occasions, but you can use a food processor, a chopper or even a pastry cutter. When all else fails, use a butter knife.
Add the flour…
And Nutmeg. Blend this together so that all the dry ingredients are well balanced.
Divide the cold butter into smaller pads
Then begin to cut the butter into the dry ingredients until it forms a crumble (like small balls) then store the topping in a plastic bag in the fridge until you are ready to bake
Pre-heat your oven to 350 degrees. Layer the crumble topping on your bread as evenly as possible.
Bake at 350 for 50 minutes.
After you pull it out of the oven, let it settle for about 5 minutes. Then spoon it up to serve with butter and syrup on top. Enjoy!
Be sure to grab a bottle of Rumchata liquor to have on hand in a Holiday emergency or even as a last minute gift. As you can see, it’s well received.