Rum French Toast Crunch Recipes

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.

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

Steps:

• For French Toast:.
• In a shallow wide bowl, beat eggs, milk, half and half vanilla, cinnamon and salt.
• Melt 1 tablespoon butter in frying pan or griddle over medium heat. While butter melts, soak 2 to 3 slices of bread in batter. Remove bread and let excess drip off.
• Arrange slices in pan, not letting slices touch. Fry one side until golden brown for approximately 5 minutes. Flip over and brown second side. When done transfer to a cookie sheet and keep in a warm oven. Repeat for other slices. Before serving sprinkle with powdered sugar.
• For Rum Bananas:.
• Melt butter over medium heat. When butter starts to turn brown, add bananas and mix gently. Sprinkle brown sugar on top of bananas. Stir until sugar has melted.
• Add rum and cook 1 minute. Add maple syrup and water. Cook until just heated. Remove from heat and use as topping or beside toast.

Steps:

• In a shallow bowl, whisk eggs, milk, vanilla and salt until blended. In another shallow bowl, toss cornflakes with oats and almonds., Heat a griddle coated with cooking spray over medium heat. Dip both sides of bread in egg mixture, then in cereal mixture, patting to help coating adhere. Place on griddle; toast 3-4 minutes on each side or until golden brown. Serve with syrup.