Rum raisin french toast

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.

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