Hot Buttered Rum French Toast Bake is the coziest, tastiest breakfast bake that ever did exist. All the spices of a Hot Buttered Rum come together to create a delicious caramel sauce that bakes right into the French toast.
This Hot Buttered Rum French Toast Bake is honestly so good that you don’t even need syrup. Not saying that you shouldn’t use it, but the people I fed it to, including myself, didn’t even use syrup. I just topped it with some whipped cream and berries, and it was just perfect. It was love at first bite actually because this French toast bake turned out better than I could have ever imagined. This is one of those recipes where I beg you to make it so that you can experience how amazing it is.
It is packed with so much flavor from the butter, brown sugar, cinnamon, nutmeg, cloves, and of course, rum. I just love everything about it.
Shout out to my mom because I actually had her test the recipe first, so she was the one who came up with the proper measurements for the rum sauce. Thank you, mom. From there, I tweaked things slightly. I cooked the rum sauce down a little more so that it was a syrup consistency, and I upped the amount of spice. All great decisions.
As a note, I had to buy my challah bread from a local bread bakery. I wasn’t able to find it at the grocery store, but trust me when I say the extra effort was 100% worth it. That sweet bread just smells amazing as is, and then turn it into Hot Buttered Rum French Toast, I’m in heaven. If you can’t find challah bread, I highly recommend a loaf of brioche bread otherwise some other hearty loaf of bread that isn’t pre-sliced.
I’m definitely going to have to pick up another loaf of challah bread and make this for Christmas because I need it again. And I know they will love it.
For Christmas this year, John and I are heading out to the farm on Christmas Eve morning and staying until Tuesday. Then on Wednesday, we are flying to Las Vegas for one night then headed to Utah, near the Arizona border. His sister and her family have rented a cabin there for the week, so we’re going to be doing lots of hiking, riding ATVs, and sipping drinks by the fire. Sounds good to me.
About Las Vegas. I’ve been there once before, and I didn’t have plans to ever go back. It was fun, but one of those, I did it once and I don’t need to do it again. Let's just say a little too much fun was had. Also, I don’t gamble, so there’s that. But, Las Vegas was the closest airport to where we’re staying in Utah, so we’re going to spend one night there. This time, I want to go check out Fremont Street, and maybe do the zip line. But most importantly, call me crazy, I’ve decided we’re staying the night at the Aria for one reason: they have a Pressed Juicery in the hotel! I seriously could not be more excited! How lame am I? If you’re not familiar, they sell pressed juices, but that’s not what I care about, what I care about is the fact that they turn those pressed juices into the most heavenly delicious frozen pressed juice. Like ice cream or frozen yogurt, but healthier and honestly, dare I say it, tastier! Ugh, I just love it so much, and they are only located in 10 cities in the U.S. If they could build a location in Minnesota ASAP, that would be great.
All right, friends, it’s time I get on with my day. There is food to be made. Please make this for Christmas or for any morning really. You WILL NOT be disappointed.
My other favorite breakfast recipes:
- Next-Level Cheesy Breakfast Tator Tot Skillet
- Cheesy Breakfast Enchiladas
- Cheddar Biscuits and Sausage Gravy Skillet
- Fluffy and Flourless Banana Bread Pancakes
Hot Buttered Rum French Toast Bake
- 1 loaf challah bread or brioche bread
- ½ cup butter, plus extra for greasing the pan
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract divided
- 2 teaspoons cinnamon divided
- ¾ teaspoon nutmeg divided
- ½ teaspoon cloves divided
- ⅔ cup rum
- 8 eggs
- 2 cups whole milk
- Slice bread into ½-inch slices, and let sit out while you prepare the rum sauce.
- To make the rum sauce, add the butter to a medium saucepan over medium-low until melted. Add brown sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and rum; whisk to combine. Simmer over medium-low heat for 10-12 minutes, stirring occasionally, until the sauce thickens to the consistency of maple syrup.
- Grease the bottom and sides of 9x13 inch baking dish with butter. Pour half of rum sauce into an even layer in the bottom of the pan.
- In a large bowl, whisk together eggs, milk, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. Submerge bread slices into egg mixture and press gently to absorb the liquid. Arrange slices into baking dish by standing them at an angle. Once all bread slices are soaked and in the baking dish, pour any remaining egg mixture over the bread slices and drizzle with remaining rum sauce.
- Cover and place in the fridge for one hour or overnight. When ready to bake, preheat the oven to 350° F. Bake uncovered for 55-60 minutes. If the bread begins to brown too quickly, cover with foil for the remainder of the baking time.
- Slice and serve warm with maple syrup, whipped cream, and berries!