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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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 Slices
Course: Breakfast
Cuisine: International

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:
    Cup of Yum
  1. Place the butter, water and sugar in a small saucepan over medium heat.
  2. Cook, stirring occasionally, for 5 minutes, or until the sugar is dissolved.
  3. Add the maple syrup and rum and cook for 2 to 3 minutes. Set aside.
  4. Preheat oven to 225˚F (110˚C).
To make the French Toast:
  1. In a shallow dish, beat the eggs, rum extract, vanilla, salt, sugar, nutmeg, and cinnamon. Stir in the cream.
  2. Dip one slice of bread in the egg mixture, turning to coat both sides evenly.
  3. Place a small pat of butter in a nonstick griddle or skillet over medium heat.
  4. 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.
  5. Repeat with the rest of the bread.
  6. Place the French toast in the oven to keep warm while cooking the remaining slices. Serve with the butter rum syrup.