(WJBK) - Love RumChata and can't get enough of it?
RumChata's new recipe book, "101 Uses for RumChata", will inspire your tastebuds -- and help support a charity. One hundred percent of the book sales will be donated to the Greater Chicago Food Depository.
Nick Maas, author and head of the RumChata test kitchen, joined us in the FOX 2 Cooking School to tell us more about the cookbook, and to demonstrate how to make RumChata french toast. You can get the recipe below.
You can get more information on the cookbook, "101 Uses for RumChata", here at www.rumchata.com. It costs $5.
RUMCHATA FRENCH TOAST
- 3 Eggs
- ½ cup Milk
- ¼ cup RumChata
- 8 White or French Bread
- 1 tbsp Butter
- Leave bread slices out in a paper bag overnight to dry out.
- With a fork, beat together eggs, milk, and RumChata.
- Heat butter in griddle over medium heat until melted.
- Dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes per side.