Rum Raisin French Toast

CHICOPEE, Mass. (Mass Appeal) – There’s nothing like starting the day off right with a delicious breakfast. Ann Macey, the author of Ann’s Table For Two, came onto Mass Appeal to make Rum Raisin French Toast.

Rum Raisin French Toast


  • 2 tsp. butter, softened
  • 3 slices cinnamon raisin bread, cut into 1/2″ cubes
  • 1 1/2 tsp. brown sugar
  • 1/4 tsp. vanilla
  • Pinch of cinnamon
  • 1/2 C. milk
  • 1 egg

Maple Rum Sauce


  • 1/4 C. maple syrup
  • 2 tsp. butter
  • Dash of rum extract


  1. In a medium-large bowl; melt butter in microwave for about 15 seconds.
  2. Add cubed bread and toss until coated with butter.
  3. Spread bread cubes into a glass 8″ x 4″ x 2″ loaf pan that has been sprayed with nonstick cooking spray.
  4. Using the same bowl; combine brown sugar, vanilla, cinnamon, milk, and egg with a wire whisk. Pour egg mixture over bread cubes making sure that all bread is wet.
  5. Bake in a 375° oven for 20-22 minutes or until knife inserted in the center comes out clean.
  6. Allow to set for 3-5 minutes before serving with Maple Rum Sauce.
  7. In a small microwaveable cup; heat all 3 sauce ingredients until heated through, about 15 seconds.  Yield: 2 servings.


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