• 2 large eggs, beaten
• 3/4 cup cream or milk
• 1 ounce dark rum
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 small loaf of leftover raisin-studded Irish soda bread, cut into 1/2-inch slices (about 8 slices total)
• 2-4 tablespoons unsalted butter, divided
• Maple syrup, for serving

In a large bowl, whisk together the eggs, milk or cream, rum, sugar, cinnamon and salt. Dip each slice of bread quickly into the custard mixture. Note: don’t leave it soaking too long or the bread might fall apart.

Melt half of the butter in a large skillet over medium heat. Place a few slices into the pan and cook until brown on each side, about 2-3 minutes per side. Repeat with remaining butter and slices of bread. Serve warm drizzled with maple syrup. Enjoy!

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