| 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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