| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
8 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/2 |
c |
Milk |
| 2 |
tb |
Sugar |
| 1 |
tb |
Frangelica liqueur |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Cinnamon |
| 8 |
sl |
French* bread; sliced 3/4 inch |
| 1 |
c |
Kellogg's bran flakes |
| 1 |
c |
Fresh sliced peaches |
| 1 |
c |
Fresh berries; (mixed) |
|
|
Confectioner's sugar |
| 1 |
c |
Sugar |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
HOMEMADE CINNAMON SYRUP
(*I prefer Pepperidge Farm French Bread) In bowl, combine eggs, milk,
sugar, Frangelica, vanilla extract, baking powder, nutmeg and cinnamon.
Thoroughly mix ingredients. Dip bread slices, coating both sides and place
on rimmed cookie sheet. Pour remaining batter over bread. Crush bran flakes
by hand covering top of bread. Wrap and soak overnight. Cook on griddle
medium heat with butter.
Cook side without bran flakes downside first. (This allows for a better
presentation when product is served.) Garnish bread with powdered sugar,
followed by fresh peaches and berries. Serve with homemade syrup.
Cinnamon Syrup: In a saucepan combine, sugar, honey, water and cinnamon.
Stir ingredients together while bringing to a boil over medium heat. Boil 2
minutes. Remove from heat and stir in ceam. Allow to cool for 30 minutes.
As it cools the syrup will thicken. Serve warm over French toast. This
syrup may be refrigerated up to 6 weeks. It may also be served over a side
dish of fresh fruit.
Yield: 1 1/2 cups
This recipe was furnished by the innkeeper at DuPre House.
Notes: This scrumptious breakfast is a favorite of the DuPre House and may
be adjusted with each season's fruit offerings.
Recipe by: DuPre House Bed & Breakfast, Georgetown, South Carolina
Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998
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