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This custardy French toast is simply one of the best things you will ever make for breakfast. Every time I make it for guests it disappears and I now know that I need to keep plenty of copies of the recipe on hand to give to all my guests. Unlike many recipes with this type of flavor, this recipe is surprisingly easy to prepare. Everyone is always pleasantly surprised by how easy and fail proof this recipe is when they try it for themselves at home. For added raisin flavor, add 1/2 cup raisins to the egg mixture.
1 tablespoon corn syrup
1/2 cup brown sugar
3 teaspoons rum extract
1/4 cup butter
12 slices cinnamon raisin bread
2 1/2 cups half-and-half
3 tablespoons sugar
2 teaspoons pure vanilla extract
Combine the corn syrup, brown sugar, 1 teaspoon of rum extract, and butter in a 9X13 casserole dish. Melt the mixture together in a microwave or warm oven until smooth. Layer the cinnamon raisin bread over the brown sugar mixture, cutting the bread to fit if necessary. Beat the eggs in a medium bowl until thick and lemon colored. Add the half-and-half, sugar, vanilla, 2 teaspoons rum extract, and salt and mix until well blended. Pour the egg mixture over the bread. Cover tightly with foil and refrigerate overnight. Preheat the oven to 350 degrees. Bake covered for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until golden brown. Cut the dish into 6 squares and serve hot.