Return to Content

Rum Raisin French Toast

Rum Raisin French Toast
0 votes, 0.00 avg. rating (0% score)
by

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


Ingredients:

  • 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

Instructions:

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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111