Sunday, January 1, 2012

RumChata French Toast

After your first sip of RumChata you'll wonder where it's been all of your life. It's that delicious. Well, don't blame the producers because creating something universally appealing takes time. Bottom line, this is one liqueur destined for greatness.

Mr. Diva and I discovered this completely by accident while vacationing on St. Petersburg Beach for his official Mr. Diva Birthday Bash! I have been a fan ever since. The liqueur is skillfully crafted with a base of five-times distilled premium rum imported from the Caribbean and the same all natural products used to make traditional horchata, namely real dairy cream, rice, vanilla and cinnamon.

3 Eggs
1/2 cup milk
1/4 cup RumChata Liqueur
8 Slices White or French Bread
1 Tbsp Butter

Leave bread slices out in a paper bag overnight to dry out. Beat eggs, milk, and RumChata with fork. Heat 1 tablespoon butter in skillet over medium heat until melted. Dip bread into egg mixture, cook until golden brown about 2-3 minutes per side.