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French-toasted Fruit Sandwiches

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CATEGORY CUISINE TAG YIELD
Fruits, Grains, Eggs, Dairy French Breakfast, Luncheon 3 Servings

INGREDIENTS

1 c Plus 2 teaspoons sugar
divided
1 T rounded
Fruit-Fresh-available at
most supermarkets
1 Piece, 2-inch vanilla bean
6 Thin slices large french
bread
1/3 c Butter, softened
2 c Fresh strawberries, sliced
*see note
2 Eggs
1/2 c Milk
1 ds Salt
Butter or margarine
Confectioners' sugar

INSTRUCTIONS

In a small bowl, combine one cup of the sugar with Fruit-Fresh and
vanilla bean; stir to mix and set aside. (Any leftover mixture may be
kept in tightly sealed jar for other uses. Spread both sides of bread
with softened butter. Top three slices with equally divided fruit
slices, crushing slightly with fork. Sprinkle each with about one
tablespoon prepared Fruit-Fresh mixture and top with remaining three
slices buttered bread, pressing together firmly. In a small bowl,
combine eggs, milk, salt and remaining two teaspoons sugar; beat  until
well mixed. Dip sandwiches in egg mixture until thoroughly  coated.
Brown slowly in butter or margarine in a large skillet.  Sprinkle with
confectioners' sugar and serve warm. Makes three  sandwiches. Note:
instead of strawberries, you can use bananas,  pears, nectarines or
peaches.  This recipe comes from the Detroit Free Press Cookbook-Best
Loved  Recipes (1984) ISBN 0-9605692-2-7  Recipe by: Detroit Free Press
Cookbook-Best Loved Recipes  Posted to recipelu-digest Volume 01 Number
536 by PLK1028  <PLK1028@aol.com> on Jan 15, 1998

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