Overnight Rumchata French Toast

Can we all just agree that brunch isn’t complete without a good french toast recipe on the menu??? When I say good, I’m talking about fresh thick cut bread soaked in a whisked vanilla cream mixture, coated in cinnamon, cardamom, a little nutmeg, and baked into a perfectly fluffy french toast. And for those of you who live for a crispy-fluffy bite, this recipe does not disappoint! To make french toast even more amazing, I’ve added in some Rumchata Liqueur to the mix and I think you will love it because it pairs so well with the warm spices.

Now if you’re in a rush or in need of a last minute french toast recipe, this may not be the best one for you because in order to achieve the perfect custard, crisp, and fluffiness, this needs to refrigerate for at least 6 hours or preferably over night. However, if you are making skillet french toast, you can still soak your bread in the same mixture as this recipe and drizzle the Rumchata syrup over your french toast for the same great flavors. Here is a photo of when I made my Rumchata  French Toast in a skillet. It still tastes amazing and is a great option for those who require less time. 

Overnight Rumchata Challah French Toast

What is Rumchata?

Simply put, it’s the perfect blend of rum, cream, cinnamon and vanilla. I love Rumchata in my coffee (evening coffee of course), custards, cakes, and yes FRENCH TOAST!! You can find this at any liquor store. Also, although most of the alcohol will bake off, 25 percent of the alcohol in the Rumchata does remain in the dish. So if you are preparing this for children, nursing mothers, or guests who do not consume alcohol, I would recommend leaving the Rumchata out and increasing the cream. 

How to make Overnight Rumchata  French Toast

Step 1: Prep

Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl or plate and mix together, set aside. In another large bowl whisk the heavy cream, Rumchata, vanilla extract, salt, eggs, and set aside. Pour the melted butter in a 9-by-13-inch casserole dish.

Step 2: Assemble

Dip each slice of bread in the egg & cream mixture. Use your hands to coat both sides of the bread with the sugar mixture, then place the slices into the casserole dish. You will have left over cream and sugar so pour the remaining egg & cream mixture over the bread and then sprinkle the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours or overnight.

Step 3: Bake

Preheat the oven to 375F. Bake the french toast for 30 minutes, covered then uncover and continue to bake until the custard is set and the bread is golden brown. About 10-15 minutes.

Step 4: Rumchata Syrup

In a small bowl mix the confectioners sugar, Rumchata, and vanilla extract together. It should be thin enough to drizzle over the french toast. If it’s too thick, add 1 teaspoon of milk at a time, stirring in between until you’ve reached a smooth consistency. Once the french toast is done, drizzle with the syrup and enjoy!

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Overnight Rumchata French Toast

Overnight Rumchata Challah French Toast

An easy  and delicious overnight challah french toast soaked and baked in a Rumchata infused custard.

  • Author: A Little Food
  • Prep Time: 6 hours 15 mins
  • Cook Time: 45
  • Total Time: 7 hours
  • Yield: 10 1x
  • Category: Breakfast, Brunch

Ingredients

Scale

Challah frech toast

  • 6 tablespoons brown sugar
  • 2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 1/2 cup Rumchata Liqueur
  • 1 and 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 6 large eggs
  • 4 tablespoons unsalted butter, melted
  • 12 thick-sliced (3/4- to 1-inch) day-old challah bread slices
  • Fresh fruit for serving

Rumchata Syrup

  • 2 cups confectioners sugar
  • 1/4 cup Rumchata Liqueur
  • 1 teaspoon vanilla extract
  • Milk, as needed

Instructions

  1. Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix together, set aside.
  2. In a large bowl whisk the heavy cream, Rumchata, vanilla extract, salt, eggs, and set aside. Pour the melted butter in a 9 x13-inch casserole dish.
  3. Dip each slice of bread in the egg & cream mixture, coat both sides of the bread with the sugar mixture, then place the slices into the casserole dish.
  4. Pour the remaining egg & cream mixture over the bread and then sprinkle the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours or overnight.
  5. Preheat the oven to 375F. Bake the french toast for 30 minutes, covered. Uncover and continue to bake until the custard is set and the bread is golden brown for another 10-15 minutes.
  6. Drizzle the Rumchata syrup (recipe below) over the warm french toast and top with your favorite fresh fruit. Serve immediately!

Rumchata Syrup

  1. In a small bowl mix the confectioner sugar, Rumchata, and vanilla extract together. It should be thin enough to drizzle over the french toast. If it’s too thick, add 1 teaspoon of milk at a time, stirring in between until you’ve reached a smooth consistency.

Keywords: French toast, Overnight french toast

Join the Conversation

  1. Kerry says:

    I’d love to make this – sounds decadent! I’m assuming the Alcohol in Rumchata cooks off when baking?

    1. Hi Kerry, so after this bakes for 45 minutes there will be about 25 percent of the alcohol remaining in the dish. I do modify the recipe when serving to children to leave out the Rumchata, and it still taste great.

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