French Toast: Rum Spiced with Blueberry Sauce
Source: Family Circle Magazine
Ingredients
- 1 loaf French Baguette bread (3/4” diagonal slices)
- 8 eggs
- 2/3 c. half-and-half
- 3 Tbls. dark rum
- 1 t. vanilla extract
- 1/4 t. salt
- Pinch of allspice, cinnamon
- Syrup, if desired
Blueberry Sauce
- 1 pint blueberries
- 1/4 c. sugar
- 2 t. cornstarch
- 1 t. grated lemon rind
- Pinch of allspice, cinnamon & salt
Instructions
Sauce: In a small saucepan, combine blueberries, sugar, cornstarch, lemon rind, allspice, cinnamon and salt. Bring to a simmer over medium-high heat; simmer covered, 3 minutes or until berries have popped and mixture has thickened. Remove from heat.
In a large bowl, whisk eggs, half-and-half, run, vanilla, salt, allspice and cinnamon. In a 9x13” baking pan, place half the bread slices in single layer. Pour half of egg mixture over bread; press gently to submerge. Let soak 5 minutes.
Meanwhile, place a little margarine in a nonstick skillet or on griddle; heat over med-high heat. Transfer soaked bread to hot griddle. Place remaining bread in baking dish and add remaining egg mixture. Cook first batch of bread until golden brown. Transfer to a serving platter and keep warm in the oven on a low temp. Cook second batch.
To serve, serve with warm blueberry sauce or syrup.
NOTE: Double the sauce recipe if you like a lot of sauce. Can also use regular maple syrup.