| 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
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