| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Breads, Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
|
Sara Lee Pecan Coffee Cake; frozen |
| 2 |
|
Eggs |
| 2 |
tb |
Milk |
| 4 |
tb |
Butter or margarine; divided |
|
|
Sifted powdered sugar for garnish |
|
|
Berry or maple syrup; optional |
INSTRUCTIONS
Cut frozen coffee cake crosswise into 8 slices. Remove the two end slices
and set aside for another use. Cut remaining six slices crosswise in half.
In shallow bowl, beat eggs and milk until combined. Dip slices into egg mix
ture coating both sides.
In large skillet, melt 2 tbs butter over medium heat. Add six slices; cook
3-5 minutes or until golden brown turning once. Remove from skillet. Add
remaining 2 tbs butter to skillet; cook remaining slices.
Sprinkle with powdered sugar. Serve with warm syrup, if desired.
Contributor: Sara Lee Ad - Better Homes & Gardens
Posted to recipelu-digest by Kelly <kelly@hci.net> on Feb 14, 1998
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