Thick French Toast with Spicy Rum Butter

I sat in a local restaurant that sells fresh bread and happened to glance over at the loaves of multigrain bread and this recipe popped into my mind. We love French toast but I’m usually in a rush and use the store-sliced breads, which work fine in most cases, but when you buy your own loaf of fresh bread, you can cut the slices as thick as you’d like, more Texas-toast style. The rum butter is sweet, but with the addition of chili powder and your optional jalapeno peppers, you’ll get that needed kick.

Ingredients

• 4 one-inch thick slices of multigrain bread
  
• 3 eggs
  
• 1/3 cup milk
  
• ½ teaspoon vanilla
  
• Pinch of sugar

For the Spicy Rum Butter

• ½ stick butter (2 ounces)
  
• ¼ cup brown sugar
  
• 2 teaspoons spiced rum
  
• 1 teaspoon chili powder (I used chili para naranja)

Cooking Directions

1. In a mixing bowl, beat the eggs with milk, vanilla and sugar.
   
2. Soak the bread in the egg mixture.
   
3. Heat a frying pan to medium heat and cook each piece of bread about 1-2 minutes per side, or until they are nice and brown. Do not burn.
   
4. Prepare butter by softening the butter. Cream with brown sugar, spiced rum and chili powder.
   
5. Serve over the top of your hot French toast.