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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.

If you are making a fancy brunch, pair this french toast with a baileys latte or an amaretto hot chocolate.
For other brunch ideas, try these oat milk pancakes or these banana foster pancakes.
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Recipe Highlights
- 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.
Ingredients
- 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.
Equipment
- 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.
Instructions
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.
Storage
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.
Expert Tips
- 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.
Variations
- 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.
FAQ
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.
📖 Recipe
RumChata French Toast
- Total Time: 20 minutes
- Yield: 4 Servings 1x
- Diet: Vegetarian
Description
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.
Ingredients
- RumChata French Toast:
- ½ cup milk
- 1 egg
- ½ tsp cinnamon
- 3 - 4 slices of bread
- 4 tbsp RumChata
- RumChata Whipped Cream:
- ¾ cup whipping cream
- 3 tbsp RumChata
Instructions
- In a large, flat bowl, mix the milk, egg and cinnamon together
- Dip each piece of bread into the mixture, flipping it over to coat both sides. Set the coated slices aside to rest on another plate.
- Drizzle the RumChata evenly over one side of the soaked toasts. Use about 1 tablespoon of RumChata per slice of bread. Let the bread sit for a few minutes to soak in the liquid.
- Melt the butter on a large nonstick pan. Add the slices of bread and cook on medium heat for 3-5 minutes each side, until golden brown.
- Meanwhile, whip the cream and RumChata together until stiff peaks form.
- Serve the french toast immediately, topped with the RumChata whipped cream, fresh berries, maple syrup and a sprinkle of powdered sugar.
Notes
- This recipe contains alcohol. Not all the alcohol will burn off when cooking this French toast. Only serve this dish to people who are of the legal drinking age and able to consume alcohol.
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 327
- Sugar: 4.8g
- Sodium: 188mg
- Fat: 21.4g
- Saturated Fat: 12.7g
- Unsaturated Fat: 7g
- Trans Fat: 0.7g
- Carbohydrates: 17.2g
- Fiber: 0.8g
- Protein: 6.6g
- Cholesterol: 107mg
Chenee
This is such a great idea. I definitely have to try it. I needed an excuse to buy more Rumchata anyway.
Diana Reis
This is so fun. I'm going to make this for a girls day, boozy brunch.