Sunday is for..rum custard french toast with fig syrup

I was looking forward to this Sunday like I look forward to shopping! No early wake up call (except for the kids then), no place to be and no chores to get down. OK, back down on earth, I was still game. Sunday slows everything down and allows us one day to have lunch together. Lunch being french toast so rich my guy didn't even want to know what's was in them. Dripping in a sweet and sour reduction of figgy molasses poaching liquid from last week's tarte. I thought I'd made too much but I was fooling myself, just look at those satisfied mugs.

Toast

1 loaf of thick crusty bread

3 eggs

200 grams mascarpone

1/4 cup fine white sugar

2/3 cup whole milk

1/3 cup heavy cream

1 teaspoon vanilla paste

pinch of salt

splash of dark rum

Syrup

poaching liquid

2 tablespoons brown sugar

Reduce the liquid and sugar on medium heat until it coats the back of a spoon.

Whip the mascarpone smooth and add the remaining ingredients except the rum, until smooth and combined. Add as much or as little rum as desired. Or omit the rum entirely but I definitely think it ups the flavour and the smell is amazeballs when the bread hits the pan. The batter should be as rich and thick as a custard. No need to soak, the bread just needs a quick dip. Fry in an uncrowded pan. I use creamed butter, because heck who's counting calories anymore.. Serve with a dusting of powder sugar and syrup. Let the hungry masses..I mean kids, eat lunch!