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This great French Toast recipe is from Bobby and Anita Gill, innkeepers of the Harborlight Guest House Bed and Breakfast in Cape Carteret, North Carolina. Click HERE to view the Harborlight web site and to learn about this wonderful B&B.

For more great brunch ideas, check out my Brunch Recipes.

3/4 cup coffee ice cream,  melted
3 eggs, beaten
1 tablespoon rum
1/4 teaspoon ground cinnamon
10 slices raisin cinnamon bread
Butter
8 scoops coffee ice cream
Maple syrup
Cooked bacon strips

Combine ice cream, eggs, rum, and cinnamon in a bowl; beat with a wire whisk until blended. Dip raisin bread into egg mixture, coating well on both sides and letting sit about 1 minute on each side to absorb egg mixture.

Grill on a lightly buttered griddle over medium heat approximately 5 minutes per side or until browned on both sides (no visible liquid egg remains and the slice springs back slightly when touched). If using thick bread slices, an internal thermometer should register a temperature of 160 degrees F.

To serve, cut toasted French bread slices in half diagonally into triangle wedges; place 5 wedges on each individual plate and top each serving with two scoops of coffee ice cream. Serve maple syrup on the side and add bacon strips to each plate.

Makes 4 servings.