RumChata French Toast with Warm Berry Compote

How about a boozy breakfast for Valentine’s?

If you consider a shot or two of RumChata whisked with eggs then fried to create a silky coat for hearty bread in the form of French Toast a boozy breakfast, then we are together on this.

I have to admit, the recipe’s mine, though the concept is not.

Over Christmas, Dom and the girls and I did a little ‘holiday cheer’ shopping. Of course we grabbed the usual white wines, reds, and Jack Daniels, but I couldn’t leave without grabbing a bottle of my favorite RumChata.

Here’s where the story gets good – while checking out, the young man behind the counter asked if I’d ever used it to make French Toast.

Whaaaaaa?

Mmmmm – nope. But that’ll soon change, I thought to myself. So I locked the idea away for just the right moment…

And here we are.

Typically, we like our RumChata straight over ice, mixed with our coffee, swirled into Egg Nog or used for our Toasted Marshmallow Martini – but we’ve never used it to cook with.

When used in place of the milk for making French Toast, it elevates the sweetness and creaminess of the mixture, making for an extra fancy and decadent toast. Who doesn’t want that?

And how about we take it one step further?

Let’s take this already scrumptious dish which is perfect enough with melted butter and warm maple syrup to higher heights. By adding a sweet and syrupy warm compote composed of melted butter, brown sugar, vanilla paste, a dash of cinnamon, a splash of lemon juice and a gorgeous mix of berries we have a romantic breakfast that says only one thing to me. Love.

Thankfully I could refrain from eating the compote before ladling it over the toast to get the photos. This was an exercise in self-restraint, my friends. And I’ll refrain again when I make it for my honey on Valentine’s Day. But this story is not about me, and my act of strength and self-discipline, it’s about my sweetheart – and my desire to show him how much I care…by saving the compote.

For him.

That is Love. They say it’s in the little things…like RumChata French Toast and Warm Mixed Berry Compote…

Buon Appetito!

RumChata French Toast with Warm Berry Compote

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• Author: Ciao Chow Bambina
• Category: Breakfast

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Ingredients

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• Berry Compote
• 3 Tbsp. butter
• 1/4 cup brown sugar
• 1 tsp. vanilla paste
• 2 tbsp. lemon juice
• dash of cinnamon
• 12 oz. bag of frozen mixed berries (strawberries, raspberries, blueberries, blackberries)
• French Toast
• 2 eggs
• 1/4 cup RumChata
• 4 slices Whole Grain Oatnut Bread, or any sliced bread of your choosing
• 2 Tbsp. butter
• 1/2 cup maple syrup, warmed (optional)

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Instructions

1. Melt butter in a skillet over medium heat.
2. Stir in brown sugar, vanilla paste, lemon juice and cinnamon until sugar is dissolved.
3. Add berries and cook, stirring gently, until berries are warmed through and juices just begin to release, about 3 – 4 minutes. Set aside.
4. In a small bowl, whisk eggs with RumChata and pour into a shallow container such as a pie plate.
5. Dip bread in egg mixture.
6. In a large frying pan, over medium-high heat, melt the butter.
7. Fry slices until golden brown, then flip to cook the other side.
8. Plate the French Toast then ladle with warm compote.
9. Serve with maple syrup.

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