Rum Cake French Toast
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 Slices
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Course
Breakfast
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Cuisine
International
Rum Cake French Toast
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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.
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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.
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