Cozy and insanely flavorful French toast bake made with a homemade hot buttered rum caramel sauce that infuses buttery, sweet brioche bread! This French toast bake can be made ahead of time, making breakfast time a breeze. Perfect for the busy holidays or when you're feeding a crowd.
Add the butter to a saucepan over medium-low until melted. Add brown sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves and ⅛ teaspoon salt, then mix until combined. Slowly pour in the rum (it will bubble) and mix to combine. Simmer over medium-low heat for 10 minutes, stirring occasionally, to thicken the sauce.
Grease a 9x13 inch baking dish with butter. Pour half of rum caramel sauce into the bottom of the baking dish.
In a large bowl, whisk together eggs, milk, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
Cut the bread slices in half, then submerge each piece in the egg mixture, pressing gently to soak up the liquid. Arrange the soaked bread in the baking dish. Pour the remaining egg mixture over the bread. Drizzle with the remaining rum caramel sauce and sprinkle with pecans.
Cover and place in the fridge for at least one hour or overnight. When ready to bake, preheat the oven to 350° F. Bake uncovered for 50-60, or until the center is cooked through and the top is golden brown. Cover with foil for the remainder of the baking time if the top begins to brown too quickly.
Slice and serve warm with whipped cream, maple syrup, or more rum caramel sauce!
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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