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1
Clarify butter: In a small heavy saucepan melt butter over low heat.
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2
Remove pan from heat and let butter stand 3 minutes.
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3
Skim froth and pour butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, discarding milk solids in bottom of pan.
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4
In a large bowl whisk together eggs, milk, vanilla, and rum.
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5
Transfer half of mixture to a large shallow baking dish (about 13 by 9 by 2 inches) and soak half of bread slices 10 minutes.
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6
Turn slices over and soak 10 minutes more.
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7
In another large shallow baking dish spread half of corn flakes and coat soaked bread slices on each side, transferring to a tray.
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8
Soak and coat remaining slices with remaining egg mixture and corn flakes in same manner.
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9
Preheat oven to 250F.
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10
In a large heavy skillet heat 2 tablespoons clarified butter over moderate heat until hot but not smoking and cook 2 or 3 slices (or as many as will fit in one layer) 3 minutes on each side, or until puffed and golden brown.
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11
Transfer French toast as cooked to a baking sheet and keep warm in oven.
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12
Cook remaining slices in remaining butter in same manner.
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13
Sprinkle French toast with cinnamon sugar and serve with accompaniments.
