stick (1/2 cup) unsalted butter, cut into bits
8 large eggs
4 cups milk
2 tablespoons vanilla
2 tablespoons dark rum
1 loaf challah (about
1 pound), cut into 1-inch-thick slices and ends discarded
4 cups corn
cinnamon sugar made by stirring together 2 tablespoons sugar and 1/4
maple syrup of whipped cream pecans
Clarify butter: In a small heavy saucepan melt butter
over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth
and pour butter through a sieve lined with a double thickness of rinsed and
squeezed cheesecloth into a bowl, discarding milk solids in bottom of pan.
In a large bowl whisk together eggs, milk, vanilla, and rum. Transfer half
of mixture to a large shallow baking dish (about 13 by 9 by 2 inches) and soak
half of bread slices 10 minutes.
Turn slices over and soak 10 minutes more.
In another large shallow baking dish spread half of corn flakes and coat soaked
bread slices on each side, transferring to a tray. Soak and coat remaining
slices with remaining egg mixture and corn flakes in same manner.
oven to 250°F.
In a large heavy skillet heat 2 tablespoons clarified
butter over moderate heat until hot but not smoking and cook 2 or 3 slices (or
as many as will fit in one layer) 3 minutes on each side, or until puffed and
golden brown. Transfer French toast as cooked to a baking sheet and keep warm
Cook remaining slices in remaining butter in same manner. Sprinkle
French toast with cinnamon sugar and serve with accompaniments.