How to Make RumChata French Toast at Home

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RUMCHATA FRENCH TOAST takes a classic breakfast favorite and gives it a boozy, cinnamon-spiced twist. The creamy, vanilla-cinnamon flavors of RumChata soak into thick slices of brioche or challah, creating a rich, custardy center with a perfectly golden crust. It’s a simple, indulgent way to upgrade your morning—just add maple syrup and enjoy!

French toast has always been one of my favorite breakfasts, but every once in a while, I like to take the classic up a notch. That’s exactly how this RumChata French Toast came to be. One weekend, we were looking for a fun, slightly indulgent breakfast, and we had a bottle of RumChata sitting in the kitchen. A splash of this creamy, cinnamon-spiced liqueur turned out to be the perfect addition to our go-to French toast recipe, adding a subtle warmth and richness that made it feel extra special.

What makes this version so good is the balance of flavors. The RumChata blends seamlessly with eggs, milk, and vanilla to create a custard that soaks into thick slices of brioche or challah, giving each bite a soft, almost dessert-like texture. A touch of cinnamon and nutmeg enhances the warmth, while a quick sear in butter results in crispy, golden-brown edges. It’s a small change to the traditional method, but one that makes all the difference.

Another reason we love this recipe is that it’s incredibly easy to make. Whether you’re whipping up a special weekend brunch or just treating yourself on a slow morning, it comes together in minutes with ingredients you probably already have. And if your bread isn’t stale, don’t worry—just pop it in a low oven for a few minutes to dry it out. That way, it soaks up all the delicious custard without getting soggy.

If you’re a fan of classic French toast, this version is definitely worth trying. The hint of RumChata adds just enough of a twist to make it feel elevated, while still keeping things simple. Serve it with a dusting of powdered sugar, fresh fruit, or a drizzle of maple syrup, and you’ve got a breakfast that feels like a treat but is effortless to make.

Can I make this without RumChata?

Absolutely! If you’d like to enjoy this French toast without the alcohol, there are a few easy swaps that will still give you that creamy, cinnamon-spiced flavor. The best alternative is half-and-half or heavy cream mixed with a dash of cinnamon and a teaspoon of vanilla extract—this will mimic RumChata’s richness without the alcohol. Another option is sweetened condensed milk with a pinch of cinnamon, which adds a touch of sweetness and a similar velvety texture.

If you want a dairy-free version, coconut milk or almond milk with a bit of cinnamon and vanilla works great as well. No matter which substitute you choose, the result will still be a delicious, comforting French toast that everyone can enjoy!

What do I need to make RumChata French Toast?

RUMCHATA– A creamy, cinnamon-spiced liqueur that adds warmth and sweetness, making this French toast extra indulgent.

EGGS– The backbone of any French toast batter, eggs help create a custardy texture and allow the flavors to soak into the bread.
MILK– Helps balance the thickness of the batter and ensures the bread gets evenly coated. You can use whole milk for the best richness, but any milk works.
GROUND CINNAMON & NUTMEG (OPTIONAL) – These warm spices complement the RumChata and add depth to every bite.
FINE SALT – A little salt enhances all the flavors and keeps the sweetness from becoming overpowering.
VANILLA EXTRACT – Rounds out the flavors with a subtle sweetness and aromatic warmth.
STALE BRIOCHE OR CHALLAH BREAD – The best bread for French toast, these options are soft, buttery, and absorb the batter perfectly without falling apart. Using stale bread helps prevent sogginess.
BUTTER– Used for cooking, butter gives the French toast a crisp, golden-brown crust and enhances its flavor.
MAPLE SYRUP – A classic finishing touch that adds just the right amount of sweetness to every bite.

Step-By-Step Instructions

1. MAKE THE CUSTARD

In a medium-sized, shallow bowl, whisk together the eggs, RumChata, milk, cinnamon, salt, nutmeg (if using), and vanilla extract. Make sure everything is well combined so the flavors are evenly distributed. Using a shallow dish makes it easier to dip the bread slices later.

2. HEAT THE PAN

Place a non-stick skillet or griddle over medium heat. Once it’s heated, add about 2 teaspoons of butter to the center of the pan. Let the butter melt completely and coat the surface—this ensures the French toast gets a golden, crispy crust.

3. DIP THE BREAD

Take one slice of stale brioche or challah and dip it into the RumChata mixture. Let it soak for about 10 seconds on each side. You want the bread to absorb the batter without becoming overly soggy. If your bread is very thick or fresh, you may need to soak it slightly longer.

4. COOK THE FRENCH TOAST

Gently place the soaked bread onto the preheated pan. Cook for 2-3 minutes on one side, or until the bottom turns a rich golden brown. Flip carefully and cook for another 2-3 minutes on the other side. If the toast is browning too quickly, lower the heat slightly to ensure the center cooks through without burning the exterior

5. REPEAT & SERVE

Continue dipping and cooking the remaining slices, adding more butter to the pan as needed. Once all slices are cooked, serve them warm with maple syrup, a dusting of powdered sugar, fresh fruit, or any of your favorite toppings. Enjoy!

Tips for Success

If your bread isn’t stale, you can dry it out by placing slices in the oven at its lowest setting for about 10 minutes on each side. This will help prevent sogginess.
Use medium heat—too high and the outside will burn before the inside cooks through; too low and the toast won’t develop that crispy golden crust.
Don’t overcrowd the pan—cook in batches if needed so each slice has enough room to cook evenly.