| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
|
1 |
Servings |
INGREDIENTS
|
|
Cinnamon raisin bread |
|
|
Clarified butter |
|
|
<<<or>>> |
|
|
Paper towels |
|
|
Challah (an egg bread) |
|
|
Powdered sugar |
|
|
One inch thick slices |
|
|
Pure maple syrup |
| 6 |
|
Eggs |
|
|
Grand marnier liqueur — |
|
|
Optio |
| 1 |
c |
Half and half |
|
|
Fresh squeezed orange juice |
| 1/2 |
ts |
Pure vanilla extract |
|
|
Orange rind — finely |
|
|
Grated |
| 1 |
tb |
Brown sugar |
INSTRUCTIONS
Slice the bread about 1" thick; remove the crust. Beat about 6 eggs, mix
with half and half. You could use whole milk, but the half and half is
much richer. Add about 1/2 teaspoon pure vanilla extract and a Tablespoon
of brown sugar. Whisk together until sugar is dissolved. Cut bread into
sticks 3" long x 1" thick. Heat some clarified butter in a very large
skillet. Soak the bread sticks in the egg mixture until well-moistened, but
not falling apart. Allow the excess to drip off and carefully place in the
hot butter. Saute until golden brown on all sides. Remove to paper towels
to drain. Sprinkle with powdered sugar and serve with pure maple syrup. You
could add some Grand Marnier liqueur to the egg mixture and substitute
fresh sueezed orange juice for 1/3 cup of the milk. To enhance the maple
syrup, add a couple tablespoons of finely grated orange rind to a small
saucepan, add the syrup and bring to a boil. Turn off the heat and allow
the rind to infuse itself with the maple syrup.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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