Ingredients
6 eggs
1 c. sugar
1 tsp. vanilla extract
1 tbsp. ground fresh nutmeg
1/2 c. dark rum
2 c. cream
2 c. milk
2 c. corn flakes
1 loaf challah bread
2 tbsp. butter
1/2 c. dark rum
1/2 c. golden raisins
2 c. maple syrup
1 lb. sweet unsalted butter
4 oz. mascarpone cheese
1 vanilla bean
Preparation
Step 1For the French toast: Whisk the eggs in a bowl till frothy, add the sugar, vanilla extract, nutmeg, rum, cream, and milk.Step 2Lay the corn flakes on a dinner plate. Slice the bread into 1/4-inch-thick slices. Heat griddle or nonstick pan to medium heat. Soak bread in eggnog mixture for 1 minute. Dip each side of the moist bread into corn flakes to form a light crust. Place butter into pan and cook each side of toast until golden brown.Step 3For the rum-raisin syrup: Place rum and raisins in a pan and bring to a simmer. Turn off heat and steep for 30 minutes. Pour maple syrup over raisins. Serve warm.Step 4For the sweet butter: In a mixing bowl, bring butter to room temperature. Whisk together vigorously the butter and mascarpone cheese. Add the scraped contents of the vanilla bean and mix.Step 5Plate the French toast slices on a platter, drizzle with rum-raisin syrup, and add a dollop of the sweet butter.
