| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs, Dairy |
French |
Breakfast, Luncheon |
3 |
Servings |
INGREDIENTS
| 1 |
c |
Plus 2 teaspoons sugar; divided |
| 1 |
tb |
(rounded) Fruit-Fresh-available at most supermarkets |
| 1 |
|
Piece; (2-inch) vanilla bean |
| 6 |
|
Thin slices large french bread |
| 1/3 |
c |
Butter; softened |
| 2 |
c |
Fresh strawberries; sliced *see note |
| 2 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1 |
ds |
Salt |
|
|
Butter or margarine |
|
|
Confectioners' sugar |
INSTRUCTIONS
In a small bowl, combine one cup of the sugar with Fruit-Fresh and vanilla
bean; stir to mix and set aside. (Any leftover mixture may be kept in
tightly sealed jar for other uses. Spread both sides of bread with softened
butter. Top three slices with equally divided fruit slices, crushing
slightly with fork. Sprinkle each with about one tablespoon prepared
Fruit-Fresh mixture and top with remaining three slices buttered bread,
pressing together firmly. In a small bowl, combine eggs, milk, salt and
remaining two teaspoons sugar; beat until well mixed. Dip sandwiches in egg
mixture until thoroughly coated. Brown slowly in butter or margarine in a
large skillet. Sprinkle with confectioners' sugar and serve warm. Makes
three sandwiches. Note: instead of strawberries, you can use bananas,
pears, nectarines or peaches.
This recipe comes from the Detroit Free Press Cookbook-Best Loved Recipes
(1984) ISBN 0-9605692-2-7
Recipe by: Detroit Free Press Cookbook-Best Loved Recipes
Posted to recipelu-digest Volume 01 Number 536 by PLK1028 <PLK1028@aol.com>
on Jan 15, 1998
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