Pretend that winter isn’t coming and step back into the tropics with Dark and Stormy French Toast a fun play on this classic cocktail.
*Gasp* What the what is going on? Something that isn’t fall-ish or pumpkin in the month of October? I know, please forgive me but this is one of those recipes that had been on my mind to do since we returned from our cruise to Bermuda back in August and I essentially consumed my weight in Dark and Stormys. Sure I could have come up with a fall take on the Dark and Stormy like I did with my Fig Rum Swizzle but the truth is, I like to cook with booze and it’s been awhile.
I was originally going to go for pancakes but the idea of warm, custardy french toast sounded so comforting on a cool fall morning, I had to switch things up. Plus let’s think about what the ingredients of a Dark and Stormy are – ginger beer, Gosling’s Black Seal Rum and limes. These flavors are actually more fall and winter oriented despite the fact this drink originated on an island with tropical temperatures. Ginger, spiced rum and citrus – definitely things that would warm you up. Oh and topped with a little hot buttered rum maple syrup? Honestly, it’s not a bad way to kick off your weekend morning.
1 day-old round challah or loaf of brioche, sliced 1 1/2 -2 inches thick
1 1/4 cup whole milk
3/4 cup heavy cream
4 large eggs
1 tablespoon Gosling's Black Seal Rum
1 teaspoon ground ginger
zest from 1/2 lime
1/2 teaspoon kosher salt
For the Hot Buttered Rum Maple Syrup
1/2 cup pure maple syrup
1/4 cup Gosling's Black Seal Rum
2 tablespoons unsalted butter
In a medium mixing bowl, whisk together the milk, heavy cream, eggs, rum, ginger, lime zest and kosher salt.
Place the sliced bread in a 9x13 baking dish and pour the custard over the top. Let sit for 20 minutes, then carefully flip the bread and sit for additional 10, soaking up the custard.
There are two ways to cook the french toast you can
A) Heat your oven to 400 degrees and pour out the remaining custard from the baking dish. Top the bread with a small pat of butter and bake for 10 minutes on each side. For a crisp crust, finish in a skillet with a little butter.
B) In a non-stick skillet over medium heat, melt 1 tablespoon of butter and cook the french toast (about 2 pieces at a time) for 3-4 minutes per side or until golden brown and crisp. Transfer to a baking sheet tented with foil to keep warm.
For the syrup:
In a small saucepan over medium heat, whisk the maple syrup, rum and butter together. Cook until the butter is completely melted and the syrup just comes to a simmer.
Remove from the heat and serve immediately with the french toast.
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