Rum Spiced French Toast With Blueberry Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
My wife found this recipe while sorting out some of her old woman's magazines. It is to die for and it is MUCH easier to make, than it looks! I'm putting it on the Zaar for everyone else to enjoy........and for safe keeping! Ingredients:
1 pint blueberries (fresh or frozen) |
1/4 cup sugar |
2 teaspoons cornstarch |
1 teaspoon lemon zest, grated |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cinnamon |
1 pinch salt |
1 loaf french bread, hard crust preferred |
6 large eggs |
1/2 pint cream (half-and-half ok) |
4 tablespoons dark rum (captain morgan spiced works best) |
1 teaspoon vanilla |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cinnamon |
1 pinch nutmeg (optional) |
powdered sugar, for dusting (optional) |
Directions:
1. Blueberry Sauce:.
2. Place ingredients in small saucepan.
3. Bring to a simmer, over medium-high heat.
4. Stir constantly for about 3-4 minutes, until thickened; set aside.
5. French Toast:.
6. Cut off the ends and slice diagonally, about 3/4 inch thick. (You should have about 12 slices).
7. Place remaining ingredients in a bowl, except powdered sugar.
8. Beat until smooth.
9. Pour half of batter into a 13 X 9 pan.
10. Place bread slices into pan.
11. Pour remaining batter over bread.
12. Turn over each slice, to completely coat, if needed.
13. Heat a non-stick griddle or pan (300°F if using electric).
14. Cook until golden brown on both sides (about 2-3 minutes, each side).
15. Remove to plate and dust with powdered sugar, if desired.
16. Serve immediately with warm blueberry sauce or REAL maple syrup.
|
|