| 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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