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This easy RumChata French Toast is perfect for a weekend or holiday brunch. RumChata soaked french toast topped with a homemade RumChata whipped cream, fresh fruit and maple syrup.
- It’s not too strong. RumChata adds just the right amount of cinnamon and vanilla flavors, without tasting of alcohol.
- The RumChata whipped cream is delicious. The RumChata flavor really comes through in the whipped cream, which finishes off this dish perfectly.
- It takes 20 minutes to make. Although it looks fancy, this French toast is actually really quick and simple to make.
What is RumChata?
RumChata is a sweet, creamy liqueur. It is a combination of rum and horchata, which gives it a slight cinnamon and vanilla flavor.
- RumChata: RumChata is used both in the french toast coating as well as the whipped cream topping.
- Bread: You can use any type of bread, but thick slices of brioche or sourdough bread work particularly well.
- Milk: Use 2% or 3% milk. For a dairy free option, use almond milk or oat milk instead.
- Egg: An egg is used in the coating for the toast.
- Cinnamon (not pictured): A dash of cinnamon brings out the RumChata flavor.
- Cream: Use whipping cream or heavy cream to make the whipped cream topping.
- A large, flat bowl to soak the french toast in.
- A nonstick pan to cook the french toast on.
- A handheld mixer to whip the whipped cream.
Step 1: Mix the milk, egg and cinnamon together in a large, flat bowl.
Step 2: Dip each piece of bread into the mixture, flipping it over to coat both sides. Set aside and drizzle the RumChata over the toast. Let it sit for a few minutes to sink in.
Step 3: Melt the butter on a large nonstick pan. Add the slices of french toast and cook on medium heat for 3-5 minutes each side, until golden brown.
Step 4: Whip the cream and RumChata together until stiff peaks form. Scoop onto the cooked french toast. Serve with fresh fruit and maple syrup.
This RumChata french toast tastes best when served fresh, immediately after it is made.
However, if you end up with leftovers, store them in an airtight container in the fridge for up to 2 to 3 days.
Store the french toast and the toppings separately. Store leftover RumChata whipped cream in a separate airtight container in the fridge for up to 5 days.
Reheat the french toast on a nonstick pan on low to medium heat until warmed through.
- Double the RumChata. For a stronger RumChata flavor, double or triple the amount added to the french toast. Also, don’t skip making the homemade RumChata whipped cream as this adds a ton of RumChata taste.
- Use slightly stale bread. Slightly stale bread will actually absorb more liquid, making it more moist and richer in flavor.
- Add toppings. This french toast tastes especially good with fresh raspberries, a drizzle of maple syrup and a sprinkle of powdered sugar.
- Baileys: If you don’t have RumChata or want to try a different variation, replace the RumChata with Baileys.
- Nonalcoholic: You can leave out the RumChata and this breakfast still tastes amazing. Whip the cream without adding in any RumChata.
Try this RumChata White Russian.
No, not entirely. There will still be alcohol in the french toast. Only serve this to people who are the legal drinking age and able to consume alcohol.