Serves: 3
Total Calories: 621
Combine melted ice cream, eggs, rum, cinnamon, and nuts in a bowl. Beat with a wire whisk until well mixed. Dip raisin bread into egg mixture, coating well on both sides. Sauté in butter over medium-low heat until “toasted.” Serve with a scoop of rum raisin ice cream napped with Vermont maple syrup.
This Rum Raisin French Toast recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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