6 eggs
1/2 c. milk
1/2 c. rum
1 Tbsp. brown sugar
1 Tbsp. nutmeg
1/2 Tsp. vanilla
8 slices bread

Beat well and serve with butter, syrup and fresh fruit.

I've used this same basic recipe with MaDouDou Banana/Vanilae... (although I usually use Scotch!)
I substitute a little maple syrup for the brown sugar...
with strawberries and sliced bananas or blueberries or whatever fresh berry actually...
and a good real Maple Syrup...
excellent with sliced, day old baguette or a good (bakery) day old cinnamon/raisin bread...
we have it for dinner sometimes...
<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Just made this recipe tonight with a somewhat old cinnamon raisin bagel. Sliced it into three slices and did it up like regular french toast. It was great! Thanks for sharing the recipe.

There's a Diner near here that serves Bagel French Toast (a bagel of your choosing)...
I have never tried it, but when we have breakfast there we see a lot of people ordering it...
I like my FT crispy on the outside and custard on the inside (I cook it quickly on HIGH heat in an electric skillet),
but always thought the bagel crust would be too tough?
It must be good though with so many people ordedring it...

You've gotta let the bagel soak in the batter for a bit longer than normal if you want it that soft in the middle. Definitely the two slices that had the outer "skin" on them were more solid in the center than the middle, (or "filet" slice as I call it) but it wasn't too bad. Still crispy on the outside and yum-tastic on the inside. Next time I'll let the outer pieces soak longer.