“Imagine sunshine in the breakfast room, a cozy fire in the Crawford wood stove, hot cereal, freshly ground coffee, and Charlie’s famous French toast.” The Governor’s Inn, Ludlow, Vermont
Combine melted ice cream, eggs, vanilla (or rum), cinnamon, and nuts in a bowl. Beat well with wire whisk. Dip raisin bread into egg mixture, coating well on both sides. Saute in butter over medium-low heat until “toasted.” Serve on heated plate with a small scoop of rum raisin ice cream capped with Vermont maple syrup.