| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Brunch, Christmas, Holiday |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 2 |
c |
Half & half |
| 1/4 |
c |
Sugar |
| 1/4 |
t |
Nutmeg |
| 1 1/2 |
t |
Vanilla |
| 1/4 |
t |
Rum extract |
| 18 |
|
Firm white bread |
|
|
Butter or margarine, melted |
INSTRUCTIONS
Grease 2 cookie sheets. In medium bowl, combine eggs, half & half,
sugar, nutmeg, vanilla and rum extract.; beat until well blended. Cut
each slice of bread with decorative cutter, if desired. Dip each slice
in egg mixture; place on prepared cookie sheets. Cover lightly with
foil; freeze 1-2 hours or until completely frozen. To store, remove
from freezer; stack slices, placing waxed paper between, and wrap
stack in foil. Return to freezer. Heat oven to 425~. Remove bread
slices from freezer; brush with melted butter. Place buttered side
down on ungreased cookie sheets. Bake for 10 minutes. Brush top with
butter; turn buttered side down; continue to bake an additional 10-15
minutes or until golden brown. Posted to MM-Recipes Digest by "Robert
Ellis" <rpearson@snowcrest.net> on Nov 13, 1999
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