| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breakfast | 4 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 | ts | Vanilla |
| 1 | tb | Maple syrup |
| 1 | tb | Sour cream |
| 1 | tb | Sugar |
| 8 | oz | Crushed pineapple |
| 1/4 | c | Milk |
| 8 | sl | Day-old bread; crusts trimmed |
| 6 | tb | Butter |
| Powdered sugar | ||
| Shredded coconut |
INSTRUCTIONS
In a blender, whirl eggs, vanilla, syrup, sour cream, sugar, pineapple and milk until smooth. Cut bread slices diagonally in half and arrange in a large shallow dish. Pour egg-pineapple mixture over bread; briefly, then turn to coat other side.In a large frying pan, over medium heat, melt about 2 T of the butter. Place a few pieces of soaked bread in pan and cook until browned on the bottom. Turn and brown other side. Use remaining butter as needed. Remove to a warm platter and keep warm in a 200 degree oven until all bread has been cooked. Dust with powdered sugar and sprinkle with shredded coconut. From the "Sunset Brunch Cookbook", Lane Publishing Co. From: Helen Peagram Date: Thu, 05-0 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2, 1998
A Message from our Provider:
“All suffering can be traced back to people disobeying God”