This Vanilla Rum French Toast is easy to make and full of warm, comforting flavor. The custard is brightened with vanilla rum, maple syrup, cinnamon, and nutmeg, while a quick topping of blackberries and pear slices tossed with brown sugar and a splash of rum adds freshness and a touch of brightness. It’s a simple way to elevate weekend brunch.
French toast is a classic brunch choice, and adding vanilla rum keeps the recipe straightforward while giving it a delicious, aromatic twist. Combine milk, eggs, vanilla rum, a bit of maple syrup, and warm spices to make the custard. I like using brioche for its soft, pillowy texture, but any thick, sturdy slice will work.
Whisk the custard thoroughly so the spices and rum are evenly distributed. Dip each slice of brioche into the mixture, letting it soak long enough to absorb flavor but not so long that it falls apart. Cook the soaked slices on a preheated griddle or skillet until each side is golden brown and slightly crisp.
For the topping, quickly toss pear slices and ripe blackberries with a pinch of brown sugar, a dusting of cinnamon, and an extra splash of vanilla rum. This fruity mixture takes only moments to come together and pairs beautifully with the warm spices in the toast. It’s a great way to showcase late-summer and early-fall fruit.
Plate the french toast with plenty of butter and a drizzle of maple syrup, then spoon the spiced fruit over the top. Serve immediately while warm. Leftovers keep well refrigerated for a few days and reheat easily for a quick, satisfying breakfast or lunch.
Happy fall brunching, friends!
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Vanilla Rum French Toast with Pears and Blackberries
Ingredients
For the Vanilla Rum French Toast
- 1 loaf brioche bread, about a 1 lb loaf
- 4 large eggs
- 1 cup milk
- 1/4 cup Blue Chair Bay Vanilla Rum
- 2 TBSP real maple syrup
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- pinch of salt
For the Fruit
- 1 pint fresh blackberries
- 1 large pear, sliced
- 1 TBSP vanilla rum
- pinch brown sugar
- pinch cinnamon
Instructions
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Prep: Whisk all the French toast batter ingredients together in a large, shallow bowl. Heat a griddle or skillet over medium-high and grease with butter or cooking spray.
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Cook the French Toast: Working with a few slices at a time, soak each slice well on both sides. Fry on the heated, greased griddle until golden brown, then flip and cook the other side. To keep finished slices warm, place them on a plate and cover with a kitchen towel.
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Mix the Fruit Topping: Toss pear slices and blackberries with the vanilla rum, a pinch of brown sugar, and a dusting of cinnamon.
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Serve + Store: Serve the French toast warm with butter, maple syrup, and the spiced vanilla rum fruit. Store leftovers covered in the refrigerator for 3–4 days and reheat in the microwave.
Notes
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