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Soaked in a boozy dairy-free custard & coated in rice crispy cereal for a decadent, crunchy, naughty bite

Serves 2


4 slices french bread, cut ¾” thick, left out overnight to dry

3 eggs

1/4c sugar

1/2c almond milk

2tbsp canola oil

1/2c rum

1tsp vanilla

2c crispy rice cereal

Canola oil, for cooking

Maple syrup, to serve


Whisk together eggs thru vanilla in a 9x13” casserole dish. Soak the bread in the custard mixture for 5min, then flip & soak that side for 5min.


Meanwhile, preheat a large saucepan over medium. Distribute rice cereal on a plate & press bread slices into the cereal, pressing so they really stick. Crust both sides. Drizzle pan with canola oil & place two pieces of bread in the pan at a time. Cook until browned, 5-7min. Flip and do the same to the other side. Keep warm while you complete the remaining batch. Serve topped with syrup.



Don’t do it.