Sunday Brunch: Orange Cinnamon French Toast with Orange Rum Syrup

Servings: 6 servings (2 slices each)

Orange Rum Syrup
2 cups water
1 1/2 cups granulated sugar
1 cinnamon stick
5 cloves
1 tablespoon rum
Zest of 1 orange

Place water, sugar, cinnamon stick, cloves, rum and orange zest in medium, heavy-duty saucepan. Cook, stirring occasionally, on medium-high heat until mixture thickens slightly and turns golden, about 40 to 50 minutes. Remove from heat; remove cinnamon stick and cloves. Keep warm or, if to be used later, allow to cool and pour into container; cover and refrigerate. Warm before serving. Makes 1 1/2 cups.

French Toast
1 lb. French bread loaf (ends removed), cut into twelve, 1-inch slices (keep to about 1 inch, no higher than 1 1/4 inches)
1 can (12 fl. oz,) Evaporated Milk
5 large eggs
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Vegetable oil

Whisk together evaporated milk, eggs, sugar and cinnamon in medium bowl. Pour egg mixture into 13 x 9-inch pan or shallow dish. Place bread slices in milk mixture. Turn bread over to coat evenly.

Pour oil into large skillet to reach 1/8-inch up side. Heat over medium-high heat until oil is very hot. Fry bread slices until golden, about 2 to 3 minutes. Turn over and heat until golden, about 2 minutes. Drain on paper towels. Transfer to warmserving platter. Serve with warm Orange-Rum Syrup. Garnish with orange slices and mint leaves, if desired.

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