| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Milk |
| 2 | Eggs; well beaten | |
| 1 | Tbspoon grated lemon or orange peel | |
| 6 | sl | ( 1 inch thick) (up to 8) |
| Passover sponge cake | ||
| Unsalted butter or maaargerine | ||
| Cinnamon | ||
| Sugar |
INSTRUCTIONS
I always bake a few extra sponge cakes for Passover Seders. Thw next morning I use them for this delicious breakfast or brunch dish In a large shallow bowl, combine the milk, eggs and lemon peel and beat well. Soak the sponge cake slices in the milk mixture. In a skillet, heat the butter. Fry the cake on both sides until brown. Sprinkle with cinnamon and sugar. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 13, 1998
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