| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Life2, Lifetime tv |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
c |
Milk |
| 2 |
T |
Granulated sugar |
| 1 |
t |
Vanilla extract |
| 1 |
t |
Cinnamon |
| 1/2 |
t |
Freshly grated nutmeg |
| 1 |
T |
Dark rum, optional |
| 1/4 |
lb |
Unsalted butter, divided |
| 8 |
|
Country bread, sliced |
|
|
3/4-inch |
|
|
thick |
|
|
**INGREDIENTS FOR BLUEBERRY |
|
|
MAPLE SYRUP** |
| 1 |
c |
Fresh blueberries |
| 1 |
c |
Pure maple syrup |
| 1 |
T |
Orange zest |
INSTRUCTIONS
Place the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg and
dark rum in a large baking dish and whisk until blended. Soak the
slices of bread for 2-3 minutes in the egg mixture, turning the slices
at least once so they will be evenly moistened. Heat 4 tablespoons of
the butter in a large saut pan over medium heat. When the butter in
sizzling, remove 4 of the slices from the egg mixture and cook on one
side until golden brown. Turn carefully and cook until the other side
is golden brown. Repeat with the remaining 4 tablespoons of butter and
4 slices of bread. Place on a baking sheet and place in a 350 F oven
to crisp before serving. Serve with the blueberry maple syrup. How to
Prepare the Blueberry Maple Syrup: Place the blueberries and 2
tablespoons of the maple syrup in a blender. Blend until smooth. Add
the pureed blueberries, remaining maple syrup and orange zest to a
medium saucepan. Simmer over low heat for 15 minutes. Remove from heat
and let steep for 30 minutes. Reheat just before serving. © 1997
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