Rumchata French Toast Recipe

Whisk custard

In a wide shallow bowl or pie dish large enough to hold a slice of bread, whisk together the 4 eggs until homogenous and slightly frothy.

Add 1 cup whole milk, 1/2 cup RumChata, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt to the eggs. Whisk until sugar is mostly dissolved and the mixture is fully combined. Taste and adjust sweetness or cinnamon if desired.

Let the custard rest for 5 minutes to allow flavors to meld. If you prefer a smoother texture, strain the custard through a fine-mesh sieve into another shallow dish to remove any chalaza or lumps.

Arrange 8 thick slices of Cinnaswirl bread on a rack or plate. If slices are very fresh and soft, you can dry them uncovered for 10–15 minutes to make them hold custard better.

Working one at a time, fully immerse a slice of bread in the custard dish. Allow it to soak 15–20 seconds per side for 3/4–1 inch slices. For slightly drier bread or firmer slices, soak 10–15 seconds per side. Do not oversoak to the point the slice falls apart; it should be saturated but still hold its shape.

After soaking, let excess custard drip back into the dish for 5–10 seconds, then transfer the slice to a clean plate or cooling rack. Repeat with remaining slices.

Heat a large nonstick skillet or griddle over medium heat until hot (about 325–350°F if using an electric griddle). Add 1–2 tablespoons unsalted butter and swirl to coat the surface.

Place soaked bread slices on the hot surface without crowding (cook in batches if necessary). Cook until golden brown and lightly crisp on the first side, about 3–4 minutes. Reduce heat slightly if the exterior browns too quickly before the center cooks.

Flip each slice and cook the second side 2–3 minutes more, until golden and cooked through. Add additional butter between batches as needed to keep the surface nonstick and add flavor.

Transfer cooked French toast to a warm oven (200°F / 95°C) or a wire rack set over a sheet pan in the oven while you cook remaining slices to keep warm and maintain texture.

If desired, dust the finished slices with powdered sugar (about 2 tablespoons divided) and serve with warm maple syrup (about 3/4 cup total) and fresh berries on the side.

Serve immediately while still warm. Recommended plating: two slices per person topped with a light dusting of powdered sugar, a drizzle of maple syrup, and a handful of berries.