| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | French | 1 | Servings | |
INGREDIENTS
| 14 | sl | Cinnamon-raisin bread |
| 1 | c | Heavy cream |
| 1/2 | c | Butter or margarine — |
| Melted | ||
| Or half and half | ||
| 4 | Eggs | |
| 1 | tb | Vanilla extract |
| 2 | Egg yolks | |
| Powdered sugar | ||
| 3/4 | c | Sugar |
| 3 | c | Fresh berries or |
| 3 | c | Milk |
| 3 | c | Fresh fruit — cut up |
INSTRUCTIONS
Brush both sides of bread with melted butter and arrange slices evenly in the bottom of a buttered 9 x 13" pan. In a large bowl, beat together whole eggs and egg yolks. Beat in milk, cream and vanilla. Strain this custard over bread, making sure that each slice is evenly moistened. Bake at 350 for 25 minutes or until custard is set and top lightly browned. Let cool in the pan on a wire rack for 15 minutes. Cut into squares. Sprinkle with powdered sugar and serve with berries or other fruit. Servings: 6 to 8. "The better the bread, the better this dish. If you can get a good bakery loaf and cut it into extra thick slices (about 1 inch), you will be rewarded. This dish makes a breakfast or brunch into an occasion." Source: THE 9X13 PAN COOKBOOK, by Barbara Karoff nitty gritty cookbooks Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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