French Toast Kabobs with Butter Rum Syrup will be the hit of your breakfast table! Boozy brunch is definitely the way to go in my opinion!
So here I go again, putting things on sticks.
Because, why? Everything tastes better on a stick – remember? Yes, we’ve proved this a few times like with these Korean Steak Kabobs or our Honey BBQ Chicken Kabobs and even our Antipasto Kabobs. Salad on a stick – yep, it tastes better.
But breakfast kabobs, now that’s something we haven’t tried yet…until today.
Let’s start by talking about how these kabobs are going to rock your breakfast world. First off they’re made with challah, my favorite french toast bread ever. It’s a sweeter tasting bread and it’s super soft so it soaks up all the egg/cream/booze mixture that we’re going to be making in a second.
And that’s the second thing, rum in with the eggs and cream. So each bite of these French Toast Kabobs with Butter Rum Syrup will actually taste like rum which I personally think all french toast should taste like.
Last reason why these are going to rock your world…the Butter Rum Syrup. Butter. Rum. Syrup.
It doesn’t get much better than that. Enough said.
So like I said, we’re gonna cube up this challah, get it all soaked up and then brown it on each side in a skillet. Then in the same pan, or on a grill pan like we used, throw in some butter and pineapple slices.
Cut the pineapple slices into wedges and start threading them onto your skewers with the french toast cubes.
Now it’s finally time for the Butter Rum Syrup. You could drink this stuff it’s so delicious. Or make extra to pour over ice cream. Add it to a milkshake. It’s amazingly good. I used Bones rum from the Virgin Islands…it reminds me of my favorite vacation to St. John every time I drink it!
Once the syrup comes together it’s time to serve. It’s ok if the kabobs are at room temperature because the syrup is warm. You could keep them in a low oven if you want them to be warm, but super low, like 225º so that the skewers don’t burn up.
Christmas breakfast, New Year’s Day breakfast (which we all know will be around noon) or any brunch you might be having. These French Toast Kabobs with Butter Rum Syrup are going to be gone in a flash!Print
makes about 15 kabobs, depending on the size of your challah bread.
- 1 large loaf of challah bread
- 6 eggs
- 1/2 cup cream
- 1 ounce rum
- 3 tablespoons butter
- 1 20 oz. can sliced pineapple rings (or fresh pineapple sliced into rings)
Butter Rum Syrup
- 1 cup brown sugar
- 3/4 cup water
- 2 tablespoons butter
- 1/2 cup rum
- wooden skewer sticks
- powdered sugar for dusting the kabobs when finished
- Slice the challah bread into 2 inch thick slices and then cut into large cubes.
- Beat the eggs together with the cream and the rum.
- Dip the bread cubes into the egg mixture and then cook in a large skillet with the butter over medium heat for 5 minutes, turning so that each side browns.
- Grill the pineapple slices until warmed though, about 2 minutes on each side and then cut into wedges.
- Thread the pineapple and french toast cubes onto skewers and set aside.
- In a small saucepan, combine the brown sugar, water and butter and stir until the sugar dissolves.
- Cook for 5 minutes then turn the heat to low and carefully pour in the rum.
- Stir and let simmer on low for another 2-3 minuets.
- Serve the kabobs with the warm rum glaze on the side for dipping.