| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
French |
Appetizer |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 8 |
|
Eggs |
| 4 |
ts |
Vanilla extract |
|
|
Vegetable oil for deep frying |
| 2 |
|
8-ounce French bread loaves; cut into 2-inch cubes |
|
|
Strawberry jam |
|
|
Apricot jam |
|
|
Maple syrup |
|
|
Powdered sugar |
|
|
Cinnamon sugar |
INSTRUCTIONS
HONEY BUTTER
Allow guest to skewer, dip and fry the bread cubes, or you could enlist
some friendly kitchen help. This recipe serves 12 as part of a breakfast
buffet; if it's the main course, it will serve about 4.
Whisk milk, eggs and vanilla in medium bowl to blend thoroughly.
Add enough oil to fondue pot to fill halfway. Heat to 375 degrees on
stove. Keep oil hot over fondue base. Spear bread with fondue fork and dip
into egg mixture; allow excess to drip back into bowl. Fry until golden
brown, about 2 minutes. Drain briefly on paper towels,
Dip in Honey Butter, maple syrup, jam, powdered sugar or cinnamon sugar.
Honey Butter: Mix all ingredients in small bowl until smooth. (Can be
prepared 1 day ahead. Cover and refrigerate.) Makes about 2 cups.
ARKANSAS TODAY, CHANNEL 11, KTHV
09/05/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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