Half Order Rumchata French Toast Recipe

Name: Gabby Goat American Pub & Grills Half Order RumChata French Toast Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 each large egg; 0.25 cups half-and-half (or whole milk); 1 tbs RumChata liqueur; 0.5 tsp granulated sugar; 0.25 tsp pure vanilla extract; 0.125 tsp ground cinnamon; 0.0625 tsp salt; 1 slice thick-cut bread (brioche or challah), sliced about 3/4–1 inch; 1 tsp unsalted butter (for cooking); 1 tsp powdered sugar; 2 tbs maple syrup; 2 tbs fresh berries (strawberries or blueberries)

Inspired by Gabby Goat American Pub & Grill

Time20m

Serves1

Make Half Order Rumchata French Toast Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Custard & Flavoring

1 each large egg

1/4 cups half-and-half (or whole milk)

1 tbs RumChata liqueur

1/2 tsp granulated sugar

1/4 tsp pure vanilla extract

1/8 tsp Ground cinnamon

0.063 tsp Celtic sea salt

Bread & Coating

1 slice thick-cut bread (brioche or challah), sliced about 3/4–1 inch

1 tsp unsalted butter (for cooking)

To Serve (optional)

1 tsp powdered sugar

2 tbs maple syrup

2 tbs fresh berries (strawberries or blueberries)

Method

Custard & Soaking

Make custard

In a shallow bowl or pie plate large enough to hold the slice of bread, whisk together the egg, half-and-half, RumChata, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and slightly frothy (about 15–20 seconds).

Soak bread

Place the single thick slice of bread in the custard mixture. Let it soak for about 15–20 seconds on the first side, gently press down so custard penetrates the center, then flip and soak an additional 10–15 seconds. The bread should be saturated but not falling apart.

Cooking

Preheat pan

Heat a nonstick skillet or cast-iron pan over medium heat until warm (about 2–3 minutes). Reduce heat to medium-low to avoid burning the exterior while the interior cooks.

Cook toast

Add the 1 tsp unsalted butter to the pan and swirl to coat. Place the soaked bread in the skillet. Cook until golden brown, about 2½–3 minutes per side, pressing gently with a spatula once during each side to ensure even contact. If the surface browns too quickly, lower the heat slightly and cover briefly (30–45 seconds) to help the center set.

Finishing & Serving

Plate and garnish

Transfer the cooked French toast to a plate. Dust with powdered sugar, top with fresh berries, and serve with maple syrup on the side (about 2 tablespoons).

Serving suggestion

This recipe makes a half-order portion (one thick slice). Serve immediately while warm. Leftover custard can be discarded or refrigerated briefly and used within the same day for another slice if desired.