Rum French Toast A La Mode

  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)

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