Rum Runner’s French Toast – Add some melted coffee ice cream and some rum and you get this very unusual and delicious French Toast.
It is thought that the term “rum-running” originated at the start of Prohibition in the United States (1920–1933), when ships from British Bimini in the western Bahamas transported cheap Caribbean rum to Florida speakeasies.
For more great brunch ideas, check out my Brunch Recipes.
- 3/4 cup coffee ice cream, melted
- 3 eggs, beaten*
- 1 tablespoon rum (brand of your choice)
- 1/4 teaspoon cinnamon, ground
- 10 slices raisin cinnamon bread
- 8 scoops coffee ice cream
- Maple syrup
- Bacon strips, cooked**
Combine ice cream, eggs, rum, and cinnamon in a bowl; beat with a wire whisk until blended. In 13- x 9-inch baking pan or dish, pour the prepared ice cream mixture. Layer the raisin bread slices into the egg mixture and let soak about 5 minutes or until most of egg mixture is absorbed, turning once.
On a heavy skillet (I like to use my cast iron griddle) with an generous amount of hot melted butter, place prepared bread in a single layer and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with bread and cook until the second side is golden, about 1 to 1 1/2 minutes. If using thick bread slices, an internal thermometer should register a temperature of 160 degrees F. on your thermometer.
Note: If your skillet is not 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. Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
To serve, cut toasted French bread slices in half diagonally into triangle wedges; place 5 wedges on each individual plate and top each serving with two scoops of coffee ice cream. Serve maple syrup on the side and add bacon strips to each plate.
Makes 4 servings.
* I like to add an extra egg for a total of 4 eggs.
** Learn how easy it is to make oven-baked bacon.
Source: This great French Toast recipe is courtesy of Bobby and Anita Gill, innkeepers of the Harborlight Guest House Bed and Breakfast in Cape Carteret, North Carolina. I slightly adapted this recipe.