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Three slices of Rum Cake French Toast on a plate with two scoops of ice cream.
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Rum Cake French Toast

A recipe for Rum Cake French Toast! This easy French toast has all the flavors of a rum cake and is paired with a butter rum syrup.
Course Breakfast
Cuisine N/A
Keyword bread, breakfast, brunch, french toast, rum
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 8 Slices

Ingredients

For the Butter Rum Syrup:

  • 1/2 cup (114 grams) butter
  • 1/4 cup (60 milliliters) water
  • 2 tablespoons (30 grams) granulated sugar
  • 1 cup (240 milliliters) maple syrup
  • 1/4 cup (60 milliliters) rum

For the French Toast:

  • 3 eggs
  • 1 teaspoon rum extract or 3 tablespoons (45 milliliters) rum
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon (15 grams) granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups (360 milliliters) heavy cream
  • 8 thick slices challah brioche, or white bread
  • Butter for frying

Instructions

To make the syrup:

  • Place the butter, water and sugar in a small saucepan over medium heat.
  • Cook, stirring occasionally, for 5 minutes, or until the sugar is dissolved.
  • Add the maple syrup and rum and cook for 2 to 3 minutes. Set aside.
  • Preheat oven to 225˚F (110˚C).

To make the French Toast:

  • In a shallow dish, beat the eggs, rum extract, vanilla, salt, sugar, nutmeg, and cinnamon. Stir in the cream.
  • Dip one slice of bread in the egg mixture, turning to coat both sides evenly.
  • Place a small pat of butter in a nonstick griddle or skillet over medium heat.
  • Once melted, place a piece of bread in the butter and cook until the bread is browned, 2 to 3 minutes. Flip the bread and continue to fry for another 2 to 3 minutes, until the bread is browned on both sides.
  • Repeat with the rest of the bread.
  • Place the French toast in the oven to keep warm while cooking the remaining slices. Serve with the butter rum syrup.