| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breads, Breakfast, Kooknet | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 5 | lg | Eggs |
| 1 | tb | Sugar |
| 1 1/2 | c | Milk |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 10 | sl | Day-Old Bread |
| Powdered Sugar | ||
| Jelly and Sour Cream | ||
| 2 | c | Maple Syrup |
| 1/3 | c | Orange Juice |
| 1 | ts | Ground Ginger |
INSTRUCTIONS
GINGERED SYRUP Preheat oven to 475°F. and generously butter 2 large baking sheets. In blender or with a whisk beat eggs, sugar, milk, nutmeg, cinnamon and salt. Pour into shallow dish; dip bread into egg mixture, allowing as much egg as possible to be absorbed. Arrange on cookie sheets and bake about 5 minutes on each side. Combine all ingredients for the syrup and gently heat. Dust the French toast with powdered sugar and serve with the syrup, jelly, and sour cream. Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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