| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
August 1992 |
1 |
servings |
INGREDIENTS
| 8 |
|
Egg bread slices; (about 1 1-pound |
|
|
; loaf) |
|
|
; (1-inch-thick) |
| 2 |
c |
Half and half |
| 6 |
|
Eggs |
| 1/8 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 3/4 |
c |
Orange juice |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Unsalted butter; (1/4 stick) |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Grated orange peel |
INSTRUCTIONS
Generously butter large roasting pan. Arrange bread in single layer in
prepared pan, fitting closely together. Beat half and half, eggs, cinnamon
and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan
and refrigerate until bread absorbs mixture, turning once, about 3 hours.
(Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 400F. Uncover pan and bake French toast until tester
inserted into center of bread comes out clean, about 30 minutes.
Meanwhile, stir orange juice and cornstarch in small saucepan until smooth.
Add sugar and stir over medium heat until thick, about 8 minutes. Add
butter, lemon juice and orange peel and stir until butter melts.
Recut French toast into 8 separate slices. Serve with warm orange syrup.
Serves 8.
Bon Appetit August 1992
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