Ingredients: For 4 persons - 4 slices of egg-rich raisin bread - 2 eggs - 1.5 dl of milk - 50 g of butter - 3 tablespoons of Sirop de Liège - 4 scoops of vanilla ice cream - 4 leaves of mint.

In a soup plate, beat the eggs, warm the milk slightly in a casserole and add to it 1 tablespoon of Sirop de Liège, add to the eggs and put aside.

Cut the crusts from the slices of bread and heat a no-stick pan.

Brown on each side and place on large plate, melt the rest of the Sirop de Liège and using a tablespoon make lines on the plates.

Top the slices of raisin bread with a scoop of ice cream and garnish with a leaf of mint.

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