| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy, Vegetables |
French |
New, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
2-inch; piece vanilla bean |
| 3 |
|
Eggs |
| 1/4 |
c |
Vanilla sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
c |
Milk |
| 6 |
sl |
French bread; (sliced on bias 1/2-inch thick) |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Butter, plus extra for serving |
| 1/4 |
c |
Cane syrup; (preferably Steen's) |
INSTRUCTIONS
In a large shallow bowl whisk together eggs, sugar and spices until
well-blended. Whisk in milk. In a sautJ pan, preferably nonstick, heat half
of oil and butter over medium heat. Dip bread slices in egg mixture until
thoroughly moistened. Carefully transfer half of bread slices to pan and
cook until golden brown, 2 to 3 minutes per side, turning once. Transfer to
warmed plate. Repeat with remaining bread slices. To serve, dot with butter
and drizzle with cane syrup.
Yield: 2 Servings
Recipe By :ESSENCE OF EMERIL SHOW #EE061
Posted to MC-Recipe Digest V1 #275
Date: Sun, 03 Nov 1996 09:44:57 -0500
From: Rowaan <rowaan@ix.netcom.com>
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