Best Rum French Toast A La Mode Recipes

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

PECAN RUM FRENCH TOAST (COOK'S ILLUSTRATED)

Steps:

• Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).
• Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
• Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
• Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle each slice of soaked bread with 1 tablespoon nut mixture.
• Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet-nut mixture side down-and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

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

Steps:

• Mix eggs, milk, sugar, extract and nutmeg together with mixer.
• Slice bread in thick slices, thoroughly dip into mixture coating well, spray griddle with butter spray and brown on both sides, sprinkle with confectioner's sugar.
• If you don't have time to prepare this, I have used commercial eggnog and added nutmeg.
• You can buy it in a can and keep it in your pantry.
• Marian Allen