| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | French | April 1990 | 1 | servings |
INGREDIENTS
| 3/4 | c | Rum raisin ice cream; melted |
| 3 | Eggs; beaten to blend | |
| 1/3 | c | Ground walnuts |
| 1 | tb | Amber rum |
| 1/4 | ts | Cinnamon |
| 8 | sl | Raisin bread |
| 4 | tb | Butter |
| Maple syrup | ||
| Additional rum raisin ice cream |
INSTRUCTIONS
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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