Hot Buttered Rum French Toast Bake Recipe

This recipe warms my heart because it combines the nostalgic flavors of a classic French toast with a sophisticated twist of dark rum, creating a perfect balance of comforting and indulgent. Plus, the way the challah soaks up all that creamy, spiced custard overnight makes every bite irresistibly rich and flavorful—ideal for brunch gatherings or a cozy weekend treat!

Breakfast is one of my favorite meals. And it’s something I love to transform into a decadent experience.

Hot Buttered Rum French Toast Bake is rich, using either challah or brioche bread. The custard (made of eggs, whole milk, and a hint of dark rum) is perfect for this cozy, make-ahead dish.

The spices—cinnamon and nutmeg, warm your insides and beautifully enhance the sweetness. And the melted butter?

Well, it melds everything together, so there’s no lumpiness to this French toast experience. Serve it with a dusting of powdered sugar or the fresh fruit of your choice.

And get ready for oohs and ahhs.

Ingredients

Challah or Brioche Bread:
It is tender and rich, slightly sweet, and serves as the base for soaking up the flavors of the custard.

Dark Brown Sugar:
The dish derives a sweetness and moisture from caramel that is deep, dark, and delicious.

Dark Rum:
Imbues the bake with warm, spiced notes and augments the buttery richness.

Vanilla Extract:
Conveys a conventional, cherished scent and evening out the sweetness.

Cinnamon and Nutmeg:
Imparting warmth and depth, they turn the dish into a cozy comfort food.

Unsalted Butter:
Dissolves into the bake, bringing deep flavor and luxury.

Ingredient Quantities

• 1 loaf of challah or brioche bread
• 6 large eggs
• 2 cups of whole milk
• 1 cup of heavy cream
• 1/2 cup of dark brown sugar, packed
• 1/4 cup of dark rum
• 2 teaspoons of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/2 teaspoon of salt
• 1 cup of unsalted butter, melted
• 1/4 cup of maple syrup
• Powdered sugar for serving (optional)
• Fresh fruit or berries for serving (optional)

Instructions

1. Set your oven to 350°F (175°C) to warm up. Take a baking dish, 9×13 inches in size, and coat it with butter so that the finished cake won’t stick.

2. Cut the challah or brioche loaf into 1-inch thick slices and arrange them in the prepared baking dish, overlapping if necessary.

3. In a substantial mixing bowl, combine the eggs, whole milk, heavy cream, dark brown sugar, dark rum, vanilla extract, cinnamon, nutmeg, and salt, and whisk together until the mixture is well combined and homogenous.

4. Evenly pour the egg mixture over the bread slices in the baking dish, making sure all pieces are completely soaked.

5. Place a layer of plastic wrap directly on the surface of the bread pudding and refrigerate for at least 30 minutes or overnight. This allows the bread to soak up the custard.

6. Prior to baking, take the dish out of the refrigerator and allow it to come to room temperature for about 10 minutes. During this period, use a small saucepan and low heat to melt the unsalted butter.

7. Combine the melted butter and maple syrup, stir well, and drizzle this mixture over the prepared layers of bread and custard.

8. Preheat the oven to 350°F. Bake in the oven that has been opened and is now at 350°F for 45-55 minutes. Remove the pan when the top is golden brown and the center is set.

9. Take the French toast bake from the oven and allow it to sit for a few minutes to cool slightly.

10. Serve warm and dress with a light snow of powdered sugar, if you like. Top with fresh fruit, berries, or any other garnish you desire. Now, enjoy!

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Butter (for greasing the dish)
4. Sharp bread knife (for slicing bread)
5. Large mixing bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Plastic wrap
10. Refrigerator
11. Small saucepan
12. Spoon or spatula (for stirring)
13. Cooling rack (optional, for cooling)
14. Sifter or fine sieve (for powdered sugar, optional)

FAQ

• Can I make this recipe ahead of time?Indeed, you are able to assemble the French toast bake the night before, cover it, and keep it in the refrigerator. Just put it in the oven the next morning to enjoy.
• Can I use a different type of bread?Of course. You can use any type of bread that is sturdy, like French bread or sourdough, but for texture and flavor, challah or brioche are preferred.
• Can I substitute the dark rum?Should you favor not to use dark rum, you can substitute it with rum extract or simply leave it out for a non-alcoholic version.
• Do I have to use whole milk?You can use 2% milk or a nondairy milk, if you prefer, but whole milk really is the best bet for a creamier texture. Because? теречтщпщм ещ функкйщщвщ ъьштшщв шьщ цшгшщ йтщщм.
• Can I reduce the sugar content? Yes, you can reduce the brown sugar to your taste. Keep in mind it will affect the sweetness of the final dish.
• Is there a substitute for heavy cream?You can substitute heavy cream with half-and-half or a mixture of milk and melted butter, though the resultant dish may not be quite so rich.
• How should leftovers be stored?Reheat in the oven or microwave before serving. Store any uneaten portions in an airtight container and refrigerate for no more than 3 days.

Substitutions and Variations

A loaf of sourdough or French bread can be used as a substitute for a loaf of challah or brioche in the following recipe.
For a dairy-free alternative, use 2 cups of almond milk or oat milk in place of the 2 cups of whole milk.
You can substitute 1/2 cup of coconut sugar for 1/2 cup of dark brown sugar.
For a non-alcoholic version, use 1/4 cup of apple juice instead of 1/4 cup of dark rum.
1 cup of unsalted butter, melted can be substituted with 1 cup of coconut oil, melted, for a dairy-free alternative.

Pro Tips

1. Use Stale Bread If possible, use day-old or slightly stale bread. It absorbs the custard mixture better, resulting in a richer and more cohesive texture.

2. Customizable Soaking Time If you’re short on time, a 30-minute soak will suffice, but for best results, let the dish soak overnight in the refrigerator. This allows the flavors to meld and the bread to fully absorb the custard.

3. Spice It Up For an added depth of flavor, consider incorporating a pinch of cardamom or a bit of orange zest into the custard mixture.

4. Flavorful Toppings While maple syrup is classic, you can experiment with flavored syrups or a dollop of mascarpone or whipped cream for a luxurious finish.

5. Monitor the Bake To avoid a soggy center, check the bake’s doneness by gently pressing the center with a spoon. If it springs back lightly and isn’t jiggly, it’s ready to come out of the oven.