Rum raisin french toast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Rum raisin ice cream; melted |
| 3 | Eggs; beaten to blend | |
| ⅓ | cup | Ground walnuts |
| 1 | tablespoon | Amber rum |
| ¼ | teaspoon | Cinnamon |
| 8 | slices | Raisin bread |
| 4 | tablespoons | Butter |
| Maple syrup | ||
| Additional rum raisin ice cream | ||
Directions
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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