10-12 slices raisin bread (16 oz. loaf-presliced)
3 Tbsp. spiced rum
2 Tbsp. raisins
4 large eggs
4 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup low fat milk
1 tsp. vanilla extract
Buttery cooking spray
1/2 cup light syrup, warmed
Cinnamon sugar (optional)
Powdered sugar (optional)
In a little bowl, soak raisins in rum and set aside, keep covered until raisins are soaked and become “soft” (about 3 hours or overnight).
Preheat oven to 375 degrees F. Spray large cookie sheet with buttery cooking spray.
Chop pre-soaked “softened” raisins & rum in a mini food chopper.
In a large mixing bowl whisk together brown sugar, cinnamon and nutmeg. While stirring slowly add beaten eggs, milk and vanilla extract. Whip vigorously, until it becomes a “frothy” egg mixture.
Using a large spatula, stir in chopped rum raisin mixture.
Cut all raisin bread slices into 4 strips. Using tongs, dip and remove each strip into egg mixture. Gently lay all strips onto the large coated baking pan. Sprinkle lightly with (optional) cinnamon sugar.
Bake for 12-14 minutes, turning once halfway through baking time.
Remove from oven and serve immediately. Sprinkle with (optional) powdered sugar and serve with individual small bowls or ramekins of warm syrup.
Karen’s note: This is a great recipe to serve for both kids and adults alongside pre-cooked turkey sausage links or half slices of cooked turkey bacon. Enjoy!
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