- Maple syrup
- 2 slices egg bread (such as challah or brioche)
- Camembert or brie cheese
Simmer raisins in rum and maple syrup until plump, about 2 minutes. Butter 1 side each of 2 slices egg bread (such as challah or brioche), then toast, butter side down, in a nonstick skillet. Top both slices with a layer of camembert or brie cheese, then press the raisins into 1 slice. Sandwich the 2 slices together and cook, covered and turning once, until the cheese melts. Serve!