Rum Spiced French Toast With Blueberry Sauce

• 1 pint blueberries (fresh or frozen)
• 14 cup sugar
• 2 teaspoons cornstarch
• 1 teaspoon lemon zest, grated
• 18 teaspoon ground allspice
• 18 teaspoon ground cinnamon
• 1 pinch salt
• 1 loaf French bread, hard crust preferred
• 6 large eggs
• 12 pint cream (half-and-half OK)
• 4 tablespoons dark rum (Captain Morgan Spiced works best)
• 1 teaspoon vanilla
• 18 teaspoon ground allspice
• 18 teaspoon ground cinnamon
• 1 pinch nutmeg (optional)
• powdered sugar, for dusting (optional)

1. Blueberry Sauce:.
2. Place ingredients in small saucepan.
3. Bring to a simmer, over medium-high heat.
4. Stir constantly for about 3-4 minutes, until thickened; set aside.
5. French Toast:.
6. Cut off the ends and slice diagonally, about 3/4 inch thick.
7. (You should have about 12 slices).
8. Place remaining ingredients in a bowl, except powdered sugar.
9. Beat until smooth.
10. Pour half of batter into a 13 X 9 pan.
11. Place bread slices into pan.
12. Pour remaining batter over bread.
13. Turn over each slice, to completely coat, if needed.
14. Heat a non-stick griddle or pan (300F if using electric).
15. Cook until golden brown on both sides (about 2-3 minutes, each side).
16. Remove to plate and dust with powdered sugar, if desired.
17. Serve immediately with warm blueberry sauce or REAL maple syrup.

blueberries, sugar, cornstarch, lemon zest, ground allspice, ground cinnamon, salt, bread, eggs, cream, dark rum, vanilla, ground allspice, ground cinnamon, nutmeg, powdered sugar

Taken from www.food.com/recipe/rum-spiced-french-toast-with-blueberry-sauce-309420 (may not work)