| 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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