Instructions: Grease 2 cookie sheets. In medium bowl, combine eggs, half & half, sugar, nutmeg, vanilla and rum extract.; beat until well blended. Cut each slice of bread with decorative cutter, if desired. Dip each slice in egg mixture; place on prepared cookie sheets. Cover lightly with foil; freeze 1-2 hours or until completely frozen. To store, remove from freezer; stack slices, placing waxed paper between, and wrap stack in foil. Return to freezer.

Heat oven to 425 . Remove bread slices from freezer; brush with melted butter. Place buttered side down on ungreased cookie sheets. Bake for 10 minutes. Brush top with butter; turn buttered side down; continue to bake an additional 10-15 minutes or until golden brown.

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