Because we all need a morning pick-me-up. You’re welcome.

Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

HERE’S WTF YOU NEED:
 a square casserole dish
 4 eggs
 1 cup cooking cream
 1 cup spiced rum
 ½ tsp salt
 1 cup demerara sugar
 1 tsp vanilla extract
 100 g butter, browned
 2 cups thick cream
 2 tsp cinnamon powder
 1 tsp nutmeg powder
 12 slices thick sourdough bread (day old preferably)
 1 can of peaches or cherries

HERE’S WTF YOU DO:
1

Whisk together eggs, cooking cream, 1/2 cup spiced rum, salt, 3/4 cup demerara sugar, vanilla, 1 tsp cinnamon & 1 tsp nutmeg in a flat-bottomed pie plate or baking dish.

2

For your sauce, brown the butter. To do this, dump the butter in a pan and let it heat slowly on a medium flame until browned. Should take around 5 minutes. Ain't nobody got more than that. Once cooled, mix half the butter together with the thick cream. Delish, and your sauce is ready.

3

Now for your spiced sugar mix, simple. Just throw together 1/4 cup demerara sugar, 1/2 tsp each of cinnamon and nutmeg powders. Ta-daaa!

4

Place bread slices, one at a time, into the egg mixture and flip to make sure both sides of bread are well-coated.

5

Stack a layer of 4 slices in the buttered baking dish, top with the fruit and sauce, repeat the same with the next layer, giving you 3 layers of bread and fruit, finishing off with the fruit and topping off the final fruit layer with the remaining browned butter instead of the sauce. Sprinkle with the spiced sugar.

6

Bake for 40 mins or until bubbling and browned. Serve with remaining sauce poured over.

Ingredients

HERE’S WTF YOU NEED:
 a square casserole dish
 4 eggs
 1 cup cooking cream
 1 cup spiced rum
 ½ tsp salt
 1 cup demerara sugar
 1 tsp vanilla extract
 100 g butter, browned
 2 cups thick cream
 2 tsp cinnamon powder
 1 tsp nutmeg powder
 12 slices thick sourdough bread (day old preferably)
 1 can of peaches or cherries

Directions

HERE’S WTF YOU DO:
1

Whisk together eggs, cooking cream, 1/2 cup spiced rum, salt, 3/4 cup demerara sugar, vanilla, 1 tsp cinnamon & 1 tsp nutmeg in a flat-bottomed pie plate or baking dish.

2

For your sauce, brown the butter. To do this, dump the butter in a pan and let it heat slowly on a medium flame until browned. Should take around 5 minutes. Ain't nobody got more than that. Once cooled, mix half the butter together with the thick cream. Delish, and your sauce is ready.

3

Now for your spiced sugar mix, simple. Just throw together 1/4 cup demerara sugar, 1/2 tsp each of cinnamon and nutmeg powders. Ta-daaa!

4

Place bread slices, one at a time, into the egg mixture and flip to make sure both sides of bread are well-coated.

5

Stack a layer of 4 slices in the buttered baking dish, top with the fruit and sauce, repeat the same with the next layer, giving you 3 layers of bread and fruit, finishing off with the fruit and topping off the final fruit layer with the remaining browned butter instead of the sauce. Sprinkle with the spiced sugar.

6

Bake for 40 mins or until bubbling and browned. Serve with remaining sauce poured over.

BOOZY FRENCH TOAST BAKE

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