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