Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Rum French Toast A La Mode
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 586
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 14 g
- Cholesterol
- 148 mg
- Sodium
- 556 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 586
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 14 g
- Cholesterol
- 148 mg
- Sodium
- 556 mg
Ingredients
Directions
- 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.
