| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Brunch, Holiday, Christmas |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 2 |
c |
Half & half |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Nutmeg |
| 1 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Rum extract |
| 18 |
sl |
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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