| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
July 1995 |
1 |
servings |
INGREDIENTS
| 3 |
|
Eggs |
| 6 |
tb |
Half and half |
| 1 |
tb |
Sugar |
| 3 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Vanilla extract |
| 4 |
sl |
Soft-crusted French bread or egg bread; (3/4-inch-thick) |
| 2 |
tb |
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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