3/4 c. rum raisin ice cream, melted
3 eggs, beaten
1 tbsp. dark rum
1/4 tsp. cinnamon
5 tsp. fine walnuts
6 tbsp. butter
6 slices raisin bread
Scoops of rum raisin ice cream
Vermont maple syrup

Combine melted ice cream, eggs, rum, cinnamon, and walnuts in a bowl. Beat with wire whisk until well mixed. Dip bread into egg mixture on both sides. Saute in butter over medium low heat until toasted. Serve with a scoop of rum raisin ice cream. Pour maple syrup over all.