Recipe - Rum Raisin Bread Pudding

Three fourths cup Rum raisin ice cream; melted
3 Eggs; beaten to blend
1/3 cup Ground walnuts
1 tablespoon Amber rum
One fourth teaspoon Cinnamon
8 sl Raisin bread
4 tablespoon Butter
Maple syrup
Additional rum raisin ice
cream

Combine melted ice cream with next 4 ingredients in large shallow pan. Dip
raisin bread into ice creamegg mixture and let soak 1 minute per side.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Place 4
bread slices in skillet and cook until brown, about 2 minutes per side.
Repeat with remaining butter and bread. Serve immediately with maple syrup
and additional ice cream.

Serves 4.

Bon Appetit April 1990

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