– What’s that? Rum Chata for breakfast? Why the hell not?! The perfect weekend morning treat, this fast and easy recipe is sure to become one of your rise-and-shine favorites. Surprise that certain someone this weekend with golden slices of this comforting specialty.
- 3 eggs
- 1/2 cup milk
- 1/4 cup Rum Chata
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- 8 slices white bread
Using a whisk or fork, beat the eggs, milk, Rum Chata and cinnamon in a medium bowl. Melt butter in a large skillet over medium heat. Dip slices of bread into egg mixture. Grill bread in skillet until golden brown, roughly 3 to 4 minutes per side or until golden. Serve with syrup. Top with fresh or frozen berries and / or chopped walnuts.
Ruthie’s Culinary Clues: You may need to add extra butter to the skillet between batches when preparing this recipe. The toast is great made with thick slices of bread, but if you only have a loaf of sliced white bread on hand, feel free to use it.
Cynthia Says: Coffee laced with more Rum Chata!