Sher's Rum Raisin French Toast Supreme (4 servings) 3/4 cup Rum Raisin Ice Cream - melted 3 large eggs - beaten lightly 1 Tablespoon dark Rum 1/4 teaspoon powdered cinnamon 8 to 10 slices of thick French bread or Challah 5 Tablespoons finely ground walnuts 6 Tablespoons butter maple syrup or pecan syrup Combine melted ice cream, eggs, rum, cinnamon, and walnuts in a bowl. Beat with a whisk to blend. Melt the butter in a skillet or fry pan. Dip both sides of bread in rum-raisin mixture. Saute the slices of dipped bread in the butter until golden. Serve with maple or pecan syrup. May also put a scoop of Rum Raisin ice cream on the side as well. Sweet, rich and delish! What more could you want on a cold winter morning? (or a warm summer day?). Hope you enjoy. Happy Breakfast! Mr Breakfast would like to thank Sherbg for this recipe. Recipe number 1984. Submitted 2/6/2007.