| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Loaf French bread |
| 8 |
lg |
Eggs |
| 3 1/2 |
c |
Milk |
| 1 |
c |
Sugar, divided |
| 1 |
tb |
Vanilla |
| 1 |
tb |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 8 |
md |
Apples |
| 4 |
tb |
Butter |
INSTRUCTIONS
As promised, the brunch dish I sent Terry yesterday. This was published in
the Chicago Tribune a couple of years ago in a story about bed and
breakfast establishments. My sister and I both make a pan of this for
Christmas and Easter brunches. Enjoy.
Butter a 9 X 13 pan. Cut bread into 1.5" slices, put in pan, fitting
tightly. In separate bowl, beat eggs, milk, 1/2 cup sugar, vanilla. Pour
half over bread. Peel, core, slice apples, place on top of bread. Pour
remaining egg mixture on top of apples. Mix remaining
1/2 cup sugar with cinnamon and nutmeg. Sprinkle on top. Dot top
with butter. Cover and refrigerate overnight.
Preheat oven to 350. Uncover and bake 1 hour. Remove, allow to rest
10 minutes before cutting.
Serves at least 8.
Posted to FOODWINE Digest 05 Dec 96
From: CONSTANCE FELTEN <LPPG73A@PRODIGY.COM>
Date: Thu, 5 Dec 1996 21:41:00 -0500
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”