| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Inn recipes, Breakfast | 1 | Servings |
INGREDIENTS
| For each serving | ||
| Combine: | ||
| 1 | Egg | |
| 1/2 | c | Milk |
| 1 | tb | Sugar |
| 1 | tb | Melted butter |
| 1/8 | ts | Vanilla |
| A dash of salt | ||
| French bread slices |
INSTRUCTIONS
This dish is a showy, delicious breakfast dish, which impresses and pleases my guests. I serve it with sausage balls, with a fresh fruit combination, and with a pitcher of maple syrup on the side. Place in a greased individual casserole one slice of French bread, sliced one inch thick. Pour the mixture over the bread; turn and pour more, and use all the mixture for one serving. (The liquid will pool up in the dish, but will be soaked up by the bread as it cooks.) Place on top of the bread a small amount of fruit, jam, or preserves. (I like fresh or frozen blueberries or raspberry jam.)Bake for 40 minutes in a 350 degree oven. The bread will swell and puff to almost double in size and height and will lightly brown.JM. The timing is precise--and guests need to be on time! Thanks to Kay Jones of Ridgetop Bed & Breakfast for sharing this recipe. Posted to Bakery-Shoppe Digest V1 #481 by angstrom@juno.com (Angela L Gilliland) on Dec 31, 1997
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