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.
Rum Runner's
French Toast
Recipe Type:
Brunch and Breakfast,
Eggs,
Ice Cream,
French Toast
Yields: 4 servings
Cook time: 10 minutes
Ingredients:
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
Preparation:
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.
