| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Breads, Desserts, Restaurant, Washington | 1 | Servings |
INGREDIENTS
| 4 | White bread OR french bread | |
| preferably homemade | ||
| 4 | Whole wheat bread | |
| 1/4 | c | Soft butter |
| 2/3 | c | Brown sugar |
| 1 | T | 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 | T | 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 <adamsfmle@sprintmail.com> Recipe by: Calico Cupboard, Mt Vernon, Wash.
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Nutrition (calculated from recipe ingredients)
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Calories: 2753
Calories From Fat: 775
Total Fat: 87.5g
Cholesterol: 1286.8mg
Sodium: 778.8mg
Potassium: 2686.9mg
Carbohydrates: 443.9g
Fiber: 10.2g
Sugar: 409.4g
Protein: 63.4g