| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breakfast | 6 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 2 | tb | + 1 ts sugar |
| 1/2 | ts | Salt |
| 1 | c | Whole milk |
| 1/4 | ts | Vanilla extract |
| 12 | Thick slices of bread that Have been cut and left out Overnight to dry out | |
| Butter | ||
| Powdered sugar, optional | ||
| 1/2 | c | Butter |
| 1 | c | Sugar |
| Juice of 2 lemons | ||
| 4 | ts | Grated lemon rind |
| 3 | oz | Brandy or rum |
INSTRUCTIONS
BRANDIED LEMON BUTTER In a shallow dish,beat eggs,sugar,salt,milk and vanilla.Soak bread in the mixture.Heat butter over medium high heat and cook each slice until slightly brown on each side.Serve with maple syrup or brandied lemon butter and lemon slices.Sprinkle with powdered sugar,if desired. BRANDIED LEMON BUTTER Melt butter over low heat.Spoon off any foam that forms.Pour into a dish,leaving behind any sediment in the pan.Wash pan,pour in the clarified butter and sugar.Stir constantly until sugar dissolves.Add rind,juice and brandy and stir until smooth.Pour over hot French toast. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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