| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Breakfast |
8 |
Servings |
INGREDIENTS
| 16 |
sl |
Stale raisin cinnamon bread |
| 3 |
|
Eggs |
| 2 |
|
Egg yolks |
| 1 |
c |
Melted vanilla ice cream |
| 1 |
ds |
Nutmeg; cinnamon |
| 1 1/2 |
c |
Maple syrup |
| 1/2 |
c |
Toasted pecans |
INSTRUCTIONS
Blend eggs, yolks and ice cream. Arrange 8 of the bread slices in buttered
9x13" baking dish. Pour 1/2 custard mixture over, add second layer of bread
and pour remaining over all. Sprinkle with nutmeg and cinnamon. Bake @ 350
10 minutes or till cutard is set. Mix maple syrup with pecans. Warm on low
and serve over toast.
Recipe by: Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange Newsletter
by Babygoil@aol.com on Aug 1, 1997
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