Secrets of the Best Chefs

This is not a traditional baba au rhum, so purists, stand back.

Instead, this is an elevated French toast infused with a syrup made

with a whole orange, white rum, sugar, and a cinnamon stick and

garnished with jewel-like golden raisins also infused with another

cinnamony syrup. If you cut the brioche the right way—that is,

into fat, rectangular spears—your guests won’t recognize it as

breakfast for dessert. And if you have any brioche left over, you

can serve it for breakfast. In either case, this dish will leave you

very satisfied.

FOR THE GOLDEN RAISINS

1 cup water

½ cup sugar

1 cinnamon stick

½ cup golden raisins

FOR THE RUM SYRUP

1 cup sugar

½ cup water

1 orange, cut into quarters

1 cinnamon stick

¼ cup white rum

FOR THE CUSTARD

½ cup heavy cream