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Rum and Raisin French Toast
This can be served as an indulgent weekend brunch dish, perfect for lazy days.
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4 scoops of Carte D’Or Rum and Raisin Ice Cream (100g/200ml)
8 slices of brioche, toasted
2 bananas, peeled and sliced
2 tbsp brown sugar
2 tbsp honey
2 tsp cinnamon
2 tbsp raisins
Melt the butter in a frying pan. Add the sugar, honey and cinnamon. Cook for 1 minute. Add the brioche slices in batches and cook for 1 minute on each side. Remove and keep warm.
Add the sliced banana and raisins and heat through for 1 minute.
Serve place 2 warm slices of brioche on a serving plate, top with 2 spoons of banana and raisin mix and top with a generous scoop of Carte D’Or Rum and Raisin Ice Cream.