| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | French | Bread, Brunch, Breakfast, Posted-mm | 4 | Servings |
INGREDIENTS
| 6 | tb | Milk |
| 6 | tb | Buttermilk |
| 2 | lg | Eggs |
| 3 | tb | Granulated sugar |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Cinnamon |
| 1 | pn | Nutmeg |
| 8 | Slices cinnamon-raisin bread | |
| 1/4 | c | Unsalted butter Date-Nut Butter (recipe listed) Powdered sugar, for dusting |
INSTRUCTIONS
Source: California Milk Advisory Board In a large, shallow dish, beat together milk, buttermilk, eggs, granulated sugar, vanilla, cinnamon and nutmeg. Soak bread slices in egg mixture until bread is soaked through but not falling apart. Melt 2 tablespoons of the unsalted butter in a large skillet over medium heat; add 4 bread slices and cook until crisp and golden brown on both sides, about 5 minutes. Remove and keep warm. Repeat with remaining unsalted butter and bread slices. Serve with Date-Nut Butter and dust with powdered sugar. Makes 4 servings. Nutrition facts per serving (2 slices French toast with 1 teaspoon Date-Nut Butter): 370 calories, 20 g fat, 145 mg cholesterol, 270 mg sodium, 41 g carbohydrates, 9 g protein. Recipe Created by Bradley Ogden, Chef-owner Lark Creek Inn, Larkspur, CA Recipe from: California Milk Advisory Board From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #285 Date: Thu, 17 Oct 1996 18:03:07 -0400 (EDT) From: suzy <suzy@gannett.infi.net>
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