Yield: 1 servings
|¾ cup||Rum raisin ice cream; melted|
|3 \N||Eggs; beaten to blend|
|⅓ cup||Ground walnuts|
|1 tablespoon||Amber rum|
|8 slices||Raisin bread|
|\N \N||Maple syrup|
|\N \N||Additional rum raisin ice cream|
Combine melted ice cream with next 4 ingredients in large shallow pan. Dip raisin bread into ice cream-egg mixture and let soak 1 minute per side.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Place 4 bread slices in skillet and cook until brown, about 2 minutes per side.
Repeat with remaining butter and bread. Serve immediately with maple syrup and additional ice cream.
Bon Appetit April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.