By Dane Feldman
Photo by Dane Feldman.
Rum and brunch are two words I don’t often hear in the same sentence, but I’m looking to change that today. Rum is probably the spirit I drink least often, but thanks to a close friend who recently visited Costa Rica I am currently in custody of a bottle of the island’s rum that has been aged 9 years.
What you’ll need:
1 cup almond milk
1/2 cup Costa Rican rum
1 tsp cinnamon
1/2 tsp nutmeg
8 slices challah bread
In a mixing bowl, combine the eggs, milk, cinnamon, nutmeg, and rum. Whisk until the eggs are beaten. Soak the slices of bread in the bowl for 30 seconds each.
Melt some margarine in a pan and cook the slices of bread until brown on both sides.
Pour maple syrup and extra rum to taste over the French toast before serving.