| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | French | Eggs | 6 | Servings |
INGREDIENTS
| 1/4 | c | Butter; room temperature |
| 12 | sl | (3/4-inch) french bread |
| 6 | Eggs | |
| 1 1/2 | c | Milk |
| 1/4 | c | Sugar |
| 2 | tb | Maple syrup |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| Powdered sugar | ||
| 2 | c | Maple syrup |
| 1 | c | Chopped walnuts; toasted |
INSTRUCTIONS
MAPLE-WALNUT SYRUP From: Glenn/Sharon Gorman <Ranger@Halcyon.com> Date: Tue, 13 Sep 1994 16:18:05 -0400 (EDT) Spread butter over bottom of heavy large baking pan with 1 inch sides. Arrange bread sliced in pan. In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight. Preheat oven to 400 degrees. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once passing Maple-Walnut syrup separately. Serves 6. Maple-Walnut Syrup: Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve hot. Makes 3 cups. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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