| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Desserts, Restaurant, Washington, Breads | 1 | Servings |
INGREDIENTS
| 4 | sl | White bread OR french bread; preferably homemade |
| 4 | sl | Whole wheat bread |
| 1/4 | c | Soft butter |
| 2/3 | c | Brown sugar |
| 1 | tb | Cinnamon |
| 3/4 | c | Raisins |
| 3/4 | c | Apple; finely chopped |
| 2 1/2 | c | Half & half |
| 2 1/2 | c | Milk |
| 6 | Eggs; slightly beaten | |
| 1 | tb | Vanilla |
| 2/3 | c | Granulated sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. Toast bread and spread with butter. Top with brown sugar and cinnamon. Trim off crusts, cut into bite-sized pieces. Layer bread cubes, raisin and apples, alternatiinglayers, in aglas 2 quart baking dish. Combine eggs, granulated suar and vanilla. Sacad milk and half and half. Add to egg mixture. Pour over bread in baking dish. Bake for approximately 1 hour or until soft in middle. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <[email protected]> Recipe by: Calico Cupboard, Mt Vernon, Wash.
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