12 thick-sliced (3/4- to 1-inch) day-old challah bread slices
Fresh fruit for serving
2 cups confectioners sugar
1/4 cup Rumchata Liqueur
1 teaspoon vanilla extract
Milk, as needed
Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix together, set aside.
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.
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.
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.
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.
Drizzle the Rumchata syrup (recipe below) over the warm french toast and top with your favorite fresh fruit. Serve immediately!
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.