Crunchy French Toast with Rum Caramel Sauce

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If you are looking for a sweet crunchy breakfast, this is for you. The cornflakes add a nice crunch and the rum caramel sauce is the perfect sweetness for the french toast.

 

Crunchy French Toast with Rum Caramel Sauce

Serves 4

Ingredients:

3 eggs

½ cup sugar

2 tsp. cinnamon

½ tsp. salt

6 slices of bread, soft white bread

3 cups crushed cornflakes

2 Tbsp. butter

 

Rum caramel sauce:

¾ cup sugar

¼ cup hot water

1 cup plus 1 Tbsp. heavy cream

2 Tbsp. dark rum

1 tsp. vanilla extract

2 tsp. cold unsalted butter

 

Directions:

Whisk together eggs, sugar, cinnamon, and salt. Heat skillet with butter over medium heat. Dip slices of bread in egg mixture, and then in coat with cornflakes. Place in skillet and cook till browned, about 4 minutes, and then flip till other side is browned, another 4 minutes. Repeat with remaining slices of bread, adding butter when needed to pan. Meanwhile, make rum caramel sauce. Combine the sugar and hot water in a heavy saucepan, and cook over high heat until sugar has dissolved, about 1 minute. Do not stir with spoon. Cook until mixture turns a deep amber color, 5 to 8 minutes. Remove pan from heat and carefully add heavy cream. Return pan to heat cook over medium heat until cream incorporates, about 5 minutes. Remove pan from heat and stir in vanilla, rum, and butter. Serve warm on top of crunchy French toast.

 

Inspired by Martha Stewart

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