| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | November 19 | 1 | servings |
INGREDIENTS
| Four; (1-inch-thick) | ||
| ; diagonal slices | ||
| ; Italian or French | ||
| ; bread | ||
| 4 | tb | Cranberry sauce; (any kind) |
| 2 | lg | Eggs |
| 1/2 | c | Milk |
| 1 | tb | Unsalted butter |
| Confectioners' sugar for sprinkling | ||
| Accompaniment: pure maple syrup |
INSTRUCTIONS
Put bread slices, cut sides down, on a work surface and make a horizontal lengthwise opening in each by cutting to within 1/4 inch of opposite side. Spread 1 tablespoon cranberry sauce in each opening and gently press closed. In a flat-bottomed dish just large enough to hold bread slices in one layer whisk together eggs, milk, and a pinch salt. Add stuffed bread slices and soak, turning once or twice, until custard is absorbed, 15 to 20 minutes. In a 9-to 10-inch non-stick skillet heat butter over moderate heat until foam subsides and cook bread slices 5 to 7 minutes on each side, or until golden and crisp. Transfer French toast with a slotted spatula to paper towels to drain briefly and sprinkle lightly with sugar. Serve French toast with maple syrup. Serves 2. Gourmet November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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