| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Breakfast |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Pure maple syrup |
| 3 |
tb |
Unsalted butter |
| 2 |
ts |
Ground cinnamon |
| 3 |
lg |
Eggs |
| 1 |
c |
Whipping cream or half and half |
| 2 |
ts |
Vanilla extract |
| 4 |
sl |
(3/4-to 1-inch-thick) cinnamon bread or egg bread |
INSTRUCTIONS
Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy
medium saucepan. Boil 2 minutes.
Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining
1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour
egg mixture over; turn to coat. Pierce bread in several places with fork.
Let stand 5 minutes.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add
bread and cook until brown, about 3 minutes. Add 1 tablespoon butter to
skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to
plates. Serve with remaining syrup.
Bon App.tit December 1993
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997
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