Rum Coffee French Toast with Bitters Maple Syrup


    Rum Coffee French Toast
  • 1/2 C Heavy Cream
  • 2 Eggs
  • 1/4 C ANGOSTURA® 1919 Rum or ANGOSTURA® 7 Yr. Rum
  • 1/4 C Brewed Coffee
  • 1 Tbsp. Granulated Sugar
  • Pinch of Salt
  • 8-10 Slices of French or Firm White Bread
  • 1 Tbsp. Butter
    Coffee Sugar
  • 1 Tbsp. Finely Ground Coffee
  • 1 Tbsp. Powdered Sugar
    Bitters Maple Syrup
  • 1/2 C Maple Syrup
  • 1 Tsp. ANGOSTURA® aromatic bitters or ANGOSTURA® orange bitters


    Rum Coffee French Toast
  1. Whisk cream, eggs, rum, coffee, sugar and salt in a shallow bowl.
  2. Place a skillet over medium heat; lightly coat pan with butter.
  3. Dip bread slices a few at a time in egg mixture, fully saturating both sides of bread.
  4. Cook about 2 minutes per side until golden brown.
  5. Repeat with remaining bread and batter.
    Coffee Sugar
  1. If desired, stir together coffee and powdered sugar in a small bowl; transfer to a mesh sieve or tea infuser.
  2. Dust over French toast.
  3. Serve with Bitters Maple Syrup.
    Maple Syrup
  1. Stir together syrup and Angostura in a microwave safe bowl or measuring cup.
  2. Warm briefly in microwave just before serving, about 15 seconds.