| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Eggs | 4 | Servings |
INGREDIENTS
| 4 | sl | Thick white bread; cut into fingers |
| 4 | Eggs | |
| 1 | tb | Honey |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Mace |
| 1/2 | c | Evaporated skimmed milk |
INSTRUCTIONS
From: jdcosta@itsmail1.hamilton.edu (Jean D'Costa) Date: 15 Sep 1994 19:44:55 -0400 Preheat the oven to 350 degrees -- no, that's the last step! First you need to whisk up all the ingredients except the bread; then place the bread fingers in a shallow pre-greased baking dish and allow the bread to soak up the milk mixture overnight in the fridge. Next morning, bake in that pre-heated oven for around thirty minutes or until puffed up and suitably brown. You can substitute egg beaters (egg substitute) for eggs; you can also use raisin bread. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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