Rum and Raisin French Toast

Soak raisins in rum and hot water for 1 hour. Drain, saving 1 tablespoon of the rum/water mixture. Set raisins aside.

Mix the cream cheese, maple extract, sugar and the reserved 1 tablespoons rum/water together and blend well. Mix in the raisins.

Whisk the eggs and milk together. Dunk the bread in the egg mixture, both sides, and place on a teflon grill or nonstick pan that is warmed over medium low heat. Flip and brown the other side. Spread 1/4 of the cream cheese mixture on top and top with the another slice of bread that has been dunked both sides into the egg mixture and browned on the one side. Place toasted side down on top of the cream cheese mixture. Flip sandwich over and brown the last side and let cream cheese heat through. Repeat for the other sandwiches.

Serve with maple syrup and bacon, if desired.