| 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
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