| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | July 1995 | 1 | Servings |
INGREDIENTS
| 3 | Eggs | |
| 6 | T | Half and half |
| 1 | T | Sugar |
| 3 | t | Ground cinnamon |
| 1/4 | t | Vanilla extract |
| 4 | Soft-crusted French bread or | |
| egg bread | ||
| 3/4-inch-thick | ||
| 2 | T | Butter, 1/4 stick |
| 1/4 | c | Powdered sugar |
| Warm maple syrup, optional |
INSTRUCTIONS
Beat eggs, half and half, sugar, 2 teaspoons cinnamon and vanilla extract in 13x9x2-inch glass baking dish to blend. Add bread and turn to coat. Cover and chill until bread absorbs egg mixture, at least 30 minutes and up to 1 day. Melt butter in heavy large skillet over medium heat. Add bread and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Combine powdered sugar with remaining 1 teaspoon cinnamon and sift over toast. Serve with maple syrup, if desired. Serves 2 to 4. Bon Appetit July 1995 Converted by MC_Buster. Per serving: 704 Calories (kcal); 47g Total Fat; (59% calories from fat); 20g Protein; 54g Carbohydrate; 657mg Cholesterol; 440mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1778
Calories From Fat: 462
Total Fat: 51.9g
Cholesterol: 741.5mg
Sodium: 1225.6mg
Potassium: 865.4mg
Carbohydrates: 292.1g
Fiber: 9.7g
Sugar: 164.3g
Protein: 42.3g