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.