Last Updated on October 5, 2023 by Carne Diem
Origin: French, European
Method: Flat top or Griddle
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Normally I am a biscuits and gravy or steak and eggs kind of guy, but every so often my sweet tooth needs to be satisfied. This RumChata French Toast is one of my favorite sweet breakfast foods. It is also a go to when we are camping as it is super easy to make this French toast on a Blackstone or griddle. Cinnamon, vanilla, and rum, flavor this decadent French toast recipe.
Table of contents
Why we Love RumChata?
RumChata is a cream liquor consisting of rum, cinnamon, vanilla, cream, and sugar. Consider it like a creamy, alcohol infused horchata. Or as my brother once stated, "it tastes like the milk that is left in your bowl after eating Cinnamon Toast Crunch." The flavors of the RumChata really work well the French toast with hints of vanilla and cinnamon. It is fairly low in alcohol at just over 13% and most of that will cook off in the process of making the liquor infused French toast.
How to Make RumChata French Toast
To make the RumChata infused French toast you will need sliced brioche bread, eggs, half and half, RumChata, vanilla extract, white sugar, butter, and salt.
Cooking the French Toast on a Griddle or Blackstone
This RumChata French Toast recipe is a perfect breakfast recipe for your Blackstone or flattop. It is also easy to make indoors in a skillet if desired. Preheat your pan, griddle or Blackstone to medium heat, about 350-375 degrees. For this recipe we used our Cooking Steel griddle, which we love as it is portable and can be used on a variety of different grills and smokers.
Prepare the custard
While the griddle is preheating, prepare the custard to dip the bread in. To prepare the custard for the French toast, first beat the 3 eggs and add to a bowl or shallow pan. Next, add the half and half, RumChata, vanilla extract, sugar, and salt to the bowl with the eggs and stir to combine.
Making the RumChata French Toast on your griddle
Once the griddle or skillet has had time to preheat add a few tablespoons of butter. Once the butter has melted, it is time to start cooking.
Dip the bread slices in the RumChata infused French toast batter. Let sit for about 30 seconds then flip and let sit 30 more seconds. This allows the brioche bread to soak up all of the wonderful flavors of the custard. This works best in a shallow pan.
Let the excess batter drip off of the bread then add the French Toast to the buttered griddle and cook about 3 minutes per side or until the French Toast is a nice golden brown. This is best done in batches. Once cooked remove to a plate and cover with foil while you cook the remaining RumChata French Toast.
Serving the Blackstone RumChata French Toast
Serve the RumChata French Toast warm with fresh fruit, maple syrup, and powdered sugar. The French toast also pairs well with some pig candy or million-dollar bacon and maybe a mimosa or two.
If you want to add a little potien to your breakfast, serve the French toast with out our Belgian Liege Waffles and Buttermilk Cornflake Chicken, St. Louis Slinger, Smothered Breakfast Burritos with Green Chile Sauce, or Breakfast Pastrami Hash.
Frequently Asked Questions
RumChata is not a strong liquor, at just over 13% or 27.5 proof. It is great by its own, but also great for using in recipes like chocolate truffles or our RumChata French Toast.
RumChata is a rum based liquor with cream, cinnamon, vanilla, and other flavors. It is inspired by Mexican horacha. It tastes very similar to "the milk left over after eating a bowl of Cinnamon Toast Crunch.
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RumChata French Toast
- Griddle or Flat Top
- 8 Slices Brioche Bread
- 3 Eggs
- ½ Cup Half and Half
- ¼ Cup Rumchata
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Sugar
- ¼ teaspoon salt
- 3 Tablespoons of butter
- Preheat your griddle or flat top to medium heat, about 350-375 degrees.
- Beat the 3 eggs and add to a bowl or shallow pan
- Add the half and half, RumChata, vanilla extract, sugar, and salt to the bowl with the eggs and stir to combine.
- Once the griddle has had time to preheat add a few tablespoons of butter to the griddle and allow to melt.
- Dip the bread slices in the French toast batter. Let sit for about 30 seconds then flip and let sit 30 more seconds. This works best in a shallow pan.
- Let the excess batter drip off of the bread then add the French Toast to the buttered flat top griddle and cook about 3 minutes per side or until the French Toast is a nice golden brown. This is best done in batches.
- Serve warm.