3/4 Cup of rum raisin ice cream, melted
3 eggs, beaten to blend
1/3 Cup ground walnuts
1 Tablespoon of amber rum
1/4 Teaspoon cinnamon
8 Slices raisin bread
4 Tablespoon butter
Additional rum raisin ice cream
Combine melted ice cream with next 4 ingredients in a large shallow pan. Dip raisin bread into ice cream mixture. and let soak 1 minute per side. Melt 2 Tablespoon butter in a heavy large skillet over medium heat. Place 4 bread slices into skillet and cook until golden brown, about 2 minutes per side. Repeat with remaining butter and bread. serve immediately with maple syrup and additional ice cream. 4 Servings.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!