In a large bowl whisk together eggs, milk, vanilla and rum.

Transfer half of mixture to a large baking dish and soak about half of the bread slices for 10 minutes.

Turn slices over and soak an additional 10 minutes.

In another baking dish spread half of the corn flakes and coat soaked bread slices on each side then place on a cookie sheet.
Repeat with remaining bread and ingredients.

Preheat oven to 250 degrees F.

In a large skillet heat 2 Tablespoons clarified butter until hot but not smoking and cook French toast about 3 minutes on each side until puffy and golden brown.

Transfer to a cookie sheet.

Repeat until complete.

Keep warm in the oven.

Sprinkle with cinnamon sugar and serve.