Our Rum Citrus French Toast recipe will put a smile on your face and make you yearn for one more delicious slice.
Welcome to the last French toast recipe you will ever need. Yes, I know it’s unexpected, but here it is!
Get the recipe for our Rum Citrus French Toast down below.
Rum Citrus French Toast
What makes good French toast? My checklist goes like this: good French toast is toasty along the edges but soft almost everywhere else.
It has hints of cinnamon and nutmeg but not overly so, and there are notes of vanilla, brown sugar, orange, and sweet cream butter.
And call me nutso, but a dusting of powdered sugar is 100% standard issue. And to top it all off, a good table syrup is okay, but pure maple syrup is even better. That’s it!
My version of French toast is probably a lot like your version, and maybe that’s why we’re cool like that! Or perhaps it’s because hungry minds think alike! Yep, that’s it!
When it comes to making good French toast, having good quality bread matters, but just as important is having legit batter.
You Need the Right Bread for French Toast
Let’s start with the bread because quality bread is the very foundation on which any respectable French toast is built.
So grab some good artisan bread like brioche and challah up the ante. These types of bread are ideal because they’re made with substantially more egg and butter than most other varieties of bread.
I think artisan loaves of bread work better when making French toast because they’re denser and absorb more of the batter and won’t fall apart after you dredge the slices into the batter like so many store-bought bread.
Plus, a good artisan bread- I used a honey white, but a good sourdough makes excellent French toast, too!
The best batter for French toast
Now, let’s discuss the French toast batter because without it, you’re making toast, and although toast is okay, we’re craving something better.
The batter is how we incorporate all of those French toast flavors we love into the final product. We do this by adding lots of flavors that work well together to deliver something almost magical when all of the ingredients are combined.
I add citrus in the form of lemon and orange juice, pure vanilla extract, light brown sugar, granulated sugar, melted butter, cinnamon, nutmeg, eggs, half and half, dark rum, and a pinch of salt.
I’ve also used bourbon in this recipe, and it was just as good. But if adding rum or bourbon goes against your sensibilities, then, by all means, don’t add them, but you do know there’s alcohol in pure vanilla extract. I’m just saying.
Adding both pure vanilla extract and dark rum ensures that this is one French toast recipe you’ll never forget.
What You Will Need To Make Our Rum Citrus French Toast:
Good Bread. Using quality bread makes all the difference when it comes to making good French toast. Spend a few extra pennies and grab a good artisan bread; you won’t be disappointed. Think Brioche, Challah, or sourdough, and good artisan white bread is also a good choice.
Eggs. The job of the eggs in French toast is to help the batter cling to the bread and give it a slightly fluffy texture. Farm-fresh eggs work best, but you can use whatever eggs you have in the fridge.
Milk, Half & Half, or Heavy Cream. Milk is essential because it is the medium by which all of the ingredients get distributed; basically, it holds everything together. Use whole milk, half & half, or heavy cream.
Cinnamon, Nutmeg, and clove. Classic French toast flavor is incomplete without cinnamon, and when you add nutmeg and a pinch of clove, it’s next level. You can add ground ginger or cardamom, but go light because these flavors are intense.
Lemon and Orange Juice. Fresh lemon and orange juices are ideal, but bottled or store-bought juice is fine.
White Sugar & Light Brown Sugar. Sugar adds sweetness and helps give French toast its look by assisting in the caramelization department.
Pure Vanilla Extract. Those vanilla notes shine front and center when you add quality pure vanilla extract. Add scraped vanilla bean paste for an extra kick of yum.
Melted Unsalted Butter. Adding a tablespoon or two of melted unsalted butter to the mix is nothing but good on top of good. Are you getting hungry yet?
Salt. A pinch of salt counters the sweetness. Use sea salt, Kosher salt, or flaky sea salt. Don’t add any flavored salts.
Table Syrup. Use your favorite table syrup or make your own, but in my humble opinion, nothing beats pure 100% maple syrup.
You Will Love Our Rum Citrus French Toast Because It’s:
Easy
Yummy
Satisfying
So Delicious
Perfect For Breakfast, Dinner & Brunch
How To Make Rum Citrus French Toast
Ingredients:
8-10 Servings
- 8-10 slices brioche or challah
- 5 large eggs
- 1 cup half and half
- 1/4 cup whole milk
- 2 tablespoons fresh-squeezed orange juice
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon pure vanilla extract
- 1 tablespoon dark rum or spiced rum
- 1 tablespoon light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt or Kosher salt
- Pinch ground nutmeg
- Pinch ground cloves
- 2 tablespoons unsalted butter, melted
- Additional butter and neutral cooking oil (vegetable, canola, corn, peanut, or safflower) for frying
- Garnish & Serving Suggestions
- Powdered sugar
- Fresh berries (blueberries, sliced strawberries)
- Citrus zest (orange or lemon)
- Whipped cream (optional)
- Maple syrup or rum-infused syrup
Directions:
- In a large bowl, crack 5 large eggs and whisk them with 1 cup of half and half, 1/4 cup of whole milk, 2 tablespoons of fresh-squeezed orange juice, and 2 tablespoons of fresh-squeezed lemon juice. Add 1 tablespoon of vanilla extract, 1 tablespoon of dark rum, 1 tablespoon of light brown sugar, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of sea salt, a pinch of nutmeg, and a pinch of ground cloves. Lastly, stir in 2 tablespoons of melted unsalted butter. Whisk well until smooth.
- Place a large skillet or griddle over medium heat. Add 2 tablespoons of unsalted butter and 1 tablespoon of neutral oil. Let the butter melt and combine with the oil to prevent burning.
- Dip each slice of brioche, challah, or Texas toast into the batter, letting it soak for 5-10 seconds per side (longer for thicker slices). Let any excess batter drip off before transferring to the skillet.
- Place the soaked bread slices into the skillet. Cook for 2-3 minutes per side, until golden brown. After flipping the toast, butter the cooked side with a small amount of additional unsalted butter, allowing it to soak in while the second side cooks.
- Place the finished slices of French toast on a plate and dust with powdered sugar or fruit, such as blueberries and sliced strawberries. Sprinkle with citrus zest (orange or lemon) for an extra flavor boost.
- Drizzle with your favorite syrup and serve.
Okay, you have the recipe now; all you have to do is make French toast happen and come back and tell us about it!
We would love to hear from you. Just post a comment in the comment section down below.
Let’s get in the kitchen and work magic!
Find more French toast + brunch recipes below:
Stuffed French Toast + Strawberry Champagne Jam
Peaches and Cream Cheese French Toast
Rum Citrus French Toast
Ingredients
- 8-10 slices brioche or challah
- 5 large eggs
- 1 cup half and half
- 1/4 cup whole milk
- 2 tablespoons fresh-squeezed orange juice
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon pure vanilla extract
- 1 tablespoon dark rum or spiced rum
- 1 tablespoon light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt or Kosher salt
- Pinch ground nutmeg
- Pinch ground cloves
- 2 tablespoons unsalted butter melted
- Additional butter and neutral cooking oil vegetable, canola, corn, peanut, or safflower for frying
- Garnish & Serving Suggestions
- Powdered sugar
- Fresh berries blueberries, sliced strawberries
- Citrus zest orange or lemon
- Whipped cream optional
- Maple syrup or rum-infused syrup
Instructions
- In a large bowl, crack 5 large eggs and whisk them with 1 cup of half and half, 1/4 cup of whole milk, 2 tablespoons of fresh-squeezed orange juice, and 2 tablespoons of fresh-squeezed lemon juice. Add 1 tablespoon of vanilla extract, 1 tablespoon of dark rum, 1 tablespoon of light brown sugar, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of sea salt, a pinch of nutmeg, and a pinch of ground cloves. Lastly, stir in 2 tablespoons of melted unsalted butter. Whisk well until smooth.
- Place a large skillet or griddle over medium heat. Add 2 tablespoons of unsalted butter and 1 tablespoon of neutral oil. Let the butter melt and combine with the oil to prevent burning.
- Dip each slice of brioche, challah, or Texas toast into the batter, letting it soak for 5-10 seconds per side (longer for thicker slices). Let any excess batter drip off before transferring to the skillet.
- Place the soaked bread slices into the skillet. Cook for 2-3 minutes per side, until golden brown. After flipping the toast, butter the cooked side with a small amount of additional unsalted butter, allowing it to soak in while the second side cooks.
- Place the finished slices of French toast on a plate and dust with powdered sugar or fruit, such as blueberries and sliced strawberries. Sprinkle with citrus zest (orange or lemon) for an extra flavor boost.
- Drizzle with your favorite syrup and serve.
Tammy Pitts says
I’m going to try this! Without the rum. I can’t have rum anymore.
T Worthey says
Tammy, thank you. It’s our go-to French Toast recipe. Let us know how it goes!