Rum French Toast A La Mode

1. 1

   Preheat the oven to 250 degrees F. Cut the baguette on the diagonal into eight 1/2-inch-thick slices.

2. 2

   Whisk the eggs, half-and-half, sugar and 3 tablespoons rum in a large baking dish.

3. 3

   Add the bread and soak, turning occasionally, about 10 minutes.

4. 4

   (Remove before the bread is soggy.)

5. 5

   Melt 1 tablespoon butter in a large nonstick skillet over medium heat.

6. 6

   Add half of the bread and cook until golden brown and cooked through, about 4 minutes per side.

7. 7

   Transfer to a baking sheet and keep warm in the oven.

8. 8

   Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread.

9. 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. 10

    Serve the French toast with the maple-rum syrup and ice cream.

11. 11

    Photograph by Andrew Purcell

* Per serving · 4 servings · Values may vary.

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