Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Rum raisin ice cream; melted |
| 3 \N | Eggs; beaten to blend |
| ⅓ cup | Ground walnuts |
| 1 tablespoon | Amber rum |
| ¼ teaspoon | Cinnamon |
| 8 slices | Raisin bread |
| 4 tablespoons | Butter |
| \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.
Serves 4.
Bon Appetit April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.