In a small heavy saucepan melt brown sugar and water over
moderate-low heat, stirring, until smooth and melted, about 1
minute, then pour into a 13 x 9-inch baking dish coated with
cooking spray. Arrange bread slices in one layer in baking dish,
squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla,
rum, 1/2 tsp cinnamon, and salt until combined well and pour
evenly over bread. Cover and refrigerate at least 8 hours or
overnight. Preheat oven to 350° F. and bring bread to room
temperature.
Bake uncovered, in middle of oven until puffed and edges are pale
golden, 40 to 50 minutes. Top with cinnamon and powdered sugar.
Originally Submitted
11/27/2011
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