Rum Spiced French Toast with Blueberry Sauce
Elevate your breakfast or brunch game with this decadent Rum Spiced French Toast with Blueberry Sauce. Crafted with thick slices of brioche or challah, this French toast features a luxurious custard base infused with dark rum, vanilla, cinnamon, and nutmeg, offering a rich and aromatic flavor profile. Topped with a warm, homemade blueberry sauce—brightened with a hint of lemon—and a delicate dusting of powdered sugar, every bite is a perfect blend of sweet, tangy, and spiced perfection. Whether you're hosting a brunch or treating yourself to a cozy weekend indulgence, this recipe is sure to impress. With its gourmet flair and easy preparation, this dish is a must-try for anyone seeking a creative twist on a classic breakfast favorite!
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Recipe Information
Ingredients
- 4 large Eggs
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 2 tablespoons Dark rum
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 8 slices Thick slices of brioche or challah bread
- 2 tablespoons Unsalted butter
- 2 cups Fresh blueberries
- 0.33 cup Granulated sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Powdered sugar
Instructions
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, dark rum, vanilla extract, ground cinnamon, nutmeg, and salt until smooth.
Preheat a large skillet or griddle over medium heat.
Melt 1 tablespoon of butter in the skillet, ensuring it coats the cooking surface evenly.
Dip each slice of brioche or challah bread into the egg mixture, making sure to soak both sides thoroughly without oversaturating.
Place the soaked bread slices onto the skillet and cook for about 3-4 minutes per side, or until golden brown. Work in batches if necessary, and add the remaining butter as needed.
While the French toast cooks, prepare the blueberry sauce. In a small saucepan over medium heat, combine the fresh blueberries, granulated sugar, and lemon juice.
Bring the blueberry mixture to a gentle simmer, stirring occasionally, and cook for about 5-7 minutes until the blueberries start to break down.
In a small bowl, mix the cornstarch with water to create a slurry, then slowly stir it into the simmering blueberry sauce. Cook for another 1-2 minutes until thickened, then remove from heat.
To serve, plate 2 slices of French toast per serving, drizzle with the warm blueberry sauce, and dust with powdered sugar for garnish.
Enjoy your Rum Spiced French Toast with Blueberry Sauce for a luxurious breakfast or brunch!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 38.6 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 168 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
