Rum Raisin French Toast Food

RUM FRENCH TOAST A LA MODE

Steps:

• Preheat the oven to 250 degrees F. Cut the baguette on the diagonal into eight 1/2-inch-thick slices. Whisk the eggs, half-and-half, sugar and 3 tablespoons rum in a large baking dish. Add the bread and soak, turning occasionally, about 10 minutes. (Remove before the bread is soggy.)
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread.
• Meanwhile, mix the maple syrup and the remaining 1 tablespoon rum in a small microwave-safe bowl; microwave until warm, about 1 minute. Serve the French toast with the maple-rum syrup and ice cream.

RUM RAISIN FRENCH TOAST

Steps:

• Combine melted ice cream with next 4 ingredients in large shallow pan. Dip raisin bread into ice cream-egg mixture and let soak 1 minute per side.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Place 4 bread slices in skillet and cook until brown, about 2 minutes per side. Repeat with remaining butter and bread. Serve immediately with maple syrup and additional ice cream.

FRENCH TOAST WITH RUM BANANAS

Steps:

• Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.)
• Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.
• Heat the butter in a large nonstick skillet over medium-low heat. When it starts to bubble, lay the soaked bread in the pan. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes. Serve warm with the Orange-Rum Bananas.
• Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches. Before you start your first batch, preheat your oven to 200 degrees F (or "Warm"). Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
• Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted. Add the bananas. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently. Cook until the bananas are softened, about 4 minutes.
• Yield: 4 servings

FRENCH TOAST WITH RUM BANANAS

Steps:

• To make the french toast:.
• Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended.
• Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.)
• Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.
• Heat the butter in a large nonstick skillet over medium-low heat.
• When it starts to bubble, lay the soaked bread in the pan.
• Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes.
• Serve warm with the Orange-Rum Bananas.
• Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches.
• Before you start your first batch, preheat your oven to 200 degrees F (or "Warm").
• Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
• To make the orange rum bananas:.
• Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted.
• Add the bananas.
• Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently.
• Cook until the bananas are softened, about 4 minutes.