Rum French Toast A La Mode

• 1 baguette
• 2 large eggs
• 1/2 cup half-and-half
• 3 tablespoons sugar
• 1/4 cup dark rum
• 2 tablespoons unsalted butter
• 1/4 cup maple syrup
• 1 pint rum-raisin ice cream

1. Preheat the oven to 250 degrees F. Cut the baguette on the diagonal into eight 1/2-inch-thick slices.
2. Whisk the eggs, half-and-half, sugar and 3 tablespoons rum in a large baking dish.
3. Add the bread and soak, turning occasionally, about 10 minutes.
4. (Remove before the bread is soggy.)
5. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
6. Add half of the bread and cook until golden brown and cooked through, about 4 minutes per side.
7. Transfer to a baking sheet and keep warm in the oven.
8. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread.
9. Meanwhile, mix the maple syrup and the remaining 1 tablespoon rum in a small microwave-safe bowl; microwave until warm, about 1 minute.
10. Serve the French toast with the maple-rum syrup and ice cream.
11. Photograph by Andrew Purcell

baguette, eggs, sugar, dark rum, unsalted butter, maple syrup, rumraisin ice cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/rum-french-toast-a-la-mode-recipe.html (may not work)