- 3/4 cup rum raisin ice cream, melted
- 3 eggs, beaten to blend
- 1/3 cup ground walnuts
- 1 tablespoon amber rum
- 1/4 teaspoon cinnamon
- 8 slices raisin bread
- 4 tablespoons butter
- Maple syrup
- 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.