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RUM FRENCH TOAST INSPIRED BY MAD MEN

Picture for Rum French Toast inspired by Mad Men

6,076,661 views  Don Draper likes his french toast the way he likes himself - drenched in booze. An over-proofed brioche, a cabin in the woods, two accidental audio glitches, and a whole lot of dark rum are at the center of this week's revisiting of Madison Avenue's frequent clashes of food and alcohol. Enjoy with a Lucky Strike.

US

original

metric

INGREDIENTS

For the French toast

For the French toast

yeast

1 packet yeast

of warm whole milk

⅓ cup of warm whole milk

of flour

3 ½ cups of flour

egg

1 egg

of sugar

⅓ cup of sugar

kosher salt

2 tsp kosher salt

eggs lightly beaten

4 eggs lightly beaten

of unsalted butter

1 ½ sticks of unsalted butter

beaten egg

1 beaten egg

Powdered sugar

Powdered sugar

Canola oil

Canola oil

butter

1 tbsp butter

For the Rum maple syrup

For the Rum maple syrup

maple syrup

½ cup maple syrup

butter

1 tbsp butter

dark rum

¼ cup dark rum

of heavy cream

¼ cup of heavy cream

For the Rum whipped cream

For the Rum whipped cream

Heavy cream

Heavy cream

Sugar

Sugar

Vanilla

Vanilla

Rum

Rum

For the Custard

For the Custard

eggs

3 eggs

of heavy cream

½ cup of heavy cream

of salt

pinch of salt

of nutmeg

¼ tsp of nutmeg

of cinnamon

¼ tsp of cinnamon

of vanilla

¼ tsp of vanilla

sugar

3 tbsp sugar

Splash of dark rum

Splash of dark rum

DIRECTIONS

1.

Dissolve yeast in warm whole milk. Add flour and egg. Use wooden spoon to mix until a shaggy dough forms, and then add another cup of flour.

yeast

1 packet yeast

of warm whole milk

⅓ cup of warm whole milk

of flour

1 cups of flour

egg

1 egg

2.

Let mixture rest at room temperature for 30-45 minutes before adding sugar, kosher salt, and more lightly beaten eggs.

of sugar

⅓ cup of sugar

kosher salt

2 tsp kosher salt

eggs lightly beaten

4 eggs lightly beaten

3.

Stir that until it just comes together. Add flour and continue stirring until a shaggy dough forms and the wooden spoon isn’t useful anymore, in which case, you have to use your hands to mix the dough.

of flour

1 cups of flour

4.

Add flour once the mixture becomes homogeneous and knead for 10 minutes straight until a smooth silky ball of dough forms.

of flour

½ cups of flour

5.

Turn dough out onto a work surface, cut in half, and set aside 1 half and flatten the other so we can fill it with unsalted butter. Roll it around itself and knead it until it becomes an evenly incorporated but also sticky mess. Add the other half of the dough to the sticky mixture and knead for about 10 minutes until it stops sticking the the countertop.

of unsalted butter

1 ½ sticks of unsalted butter

6.

Butter a large bowl and place dough in the bowl. Cover with plastic wrap and store in a warm place for 2 hours or until it has doubled in size.

7.

After the dough has risen, gently deflate it by pulling the edges of the dough in towards the center around the circumference of the dough. Cover again with plastic wrap and refrigerate 4-6 hours or overnight.

8.

Divide the dough into 18 evenly sized balls and place in a loaf pan that is buttered and lined in parchment paper. Make sure the pan is evenly filled and loosely wrap and place in a warm spot for 2-3 hours.

9.

Brush dough with a final beaten egg, and bake at 375° for 30-40 minutes until the internal temperature is 200°.

beaten egg

1 beaten egg

10.

Slice up the bread and place a few slices in the oven, on a baking sheet, for 30-40 minutes.

11.

Remove from oven and places slices in the custard mixture (recipe below). Make sure they are evenly coated and start cooking them in a skillet that is hot and lined with butter and canola oil.

Canola oil

1 tbsp Canola oil

butter

1 tbsp butter

12.

Place maple syrup and rum whipped cream on top and enjoy!

For the Rum maple syrup

For the Rum maple syrup

For the Rum whipped cream

For the Rum whipped cream

Powdered sugar

Powdered sugar

13.

For the custard:

1.

Mix all ingredients together in a bowl and use that to coat the bread.

eggs

3 eggs

of heavy cream

½ cup of heavy cream

of salt

pinch of salt

of nutmeg

¼ tsp of nutmeg

of cinnamon

¼ tsp of cinnamon

of vanilla

¼ tsp of vanilla

sugar

3 tbsp sugar

Splash of dark rum

Splash of dark rum

2.

For the rum whipped cream:

1.

Place all the ingredients in a bowl and mix with a hand mixer until it becomes whipped cream.

Heavy cream

Heavy cream

Sugar

Sugar

Vanilla

Vanilla

Rum

Rum

2.

For the rum maple syrup:

1.

Add maple syrup to a pot along with butter and dark rum.

maple syrup

½ cup maple syrup

butter

1 tbsp butter

dark rum

¼ cup dark rum

2.

Simmer until reduced and syrupy.

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