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Rum Raisin French Toast

Rum Raisin French Toast
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Yield: 6 slices

"Imagine sunshine in the breakfast room, a cozy fire in the Crawford wood stove, hot cereal, freshly ground coffee, and Charlie's famous French toast." The Governor's Inn, Ludlow, Vermont

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  • 3/4 cup rum raisin ice cream, melted
  • 3 large eggs, beaten
  • 1 tablespoon vanilla (or dark rum)
  • 1/4 teaspoon cinnamon
  • 5 tablespoons finely ground walnuts
  • 6 slices raisin bread
  • 6 tablespoons sweet butter
  • Vermont maple syrup
  • Rum raIsIn ice cream


Combine melted ice cream, eggs, vanilla (or rum), cinnamon, and nuts in a bowl. Beat well with wire whisk. Dip raisin bread into egg mixture, coating well on both sides. Sauté in butter over medium-low heat until "toasted." Serve on heated plate with a small scoop of rum raisin ice cream capped with Vermont maple syrup.
Updated Monday, August 6th, 2007

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