“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
Yield:
6 slicesIngredients
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.
