| 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
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”