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MAPLE-WALNUT SYRUP
From: Glenn/Sharon Gorman <Ranger@Halcyon.com>
Date: Tue, 13 Sep 1994 16:18:05 -0400 (EDT)
Spread butter over bottom of heavy large baking pan with 1 inch sides.
Arrange bread sliced in pan. In large bowl beat eggs, milk, sugar, syrup,
vanilla and salt to blend. Pour mixture over bread. Turn bread slices to
coat. Cover with plastic and refrigerate overnight. Preheat oven to 400
degrees. Bake French bread 10 minutes. Turn bread over and continue
baking until just golden, about 4 minutes longer. Transfer cooked toast to
plates and sprinkle with powdered sugar. Serve at once passing Maple-Walnut
syrup separately. Serves 6.
Maple-Walnut Syrup: Combine syrup and walnuts in heavy medium saucepan.
Bring to simmer. Serve hot. Makes 3 cups.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
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