Rum French Toast A La Mode
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
62
Spice
55
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 250 degrees F
2
Cut the baguette on the diagonal into eight 1/2-inch-thick slices
3
Whisk the eggs, half-and-half, sugar and 3 tablespoons rum in a large baking dish
4
Add the bread and soak, turning occasionally, about 10 minutes
5
(Remove before the bread is soggy
6
) Melt 1 tablespoon butter in a large nonstick skillet over medium heat
7
Add half of the bread and cook until golden brown and cooked through, about 4 minutes per side
8
Transfer to a baking sheet and keep warm in the oven
9
Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread
10
Meanwhile, mix the maple syrup and the remaining 1 tablespoon rum in a small microwave-safe bowl; microwave until warm, about 1 minute
11
Serve the French toast with the maple-rum syrup and ice cream
12
Photograph by Andrew Purcell