Cinnamon Raisin French Toast with Date-Nut Butter
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
milk
|
|
| 6 | tablespoons |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 3 | tablespoons |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | pinch |
nutmeg
|
*
|
| 8 | slices |
cinnamon-raisin bread
|
* |
| ¼ | cup |
butter, unsalted
|
|
| 1 | x |
butter
date-nut |
*
|
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
milk
|
|
| 9E+1 | ml |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 45 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | pinch |
nutmeg
|
*
|
| 8 | slices |
cinnamon-raisin bread
|
* |
| 59 | ml |
butter, unsalted
|
|
| 1 | x |
butter
date-nut |
*
|
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
In a large, shallow dish, beat together milk, buttermilk, eggs, granulated sugar, vanilla, cinnamon and nutmeg.
Soak bread slices in egg mixture until bread is soaked through but not falling apart.
Melt 2 tablespoons of the unsalted butter in a large skillet over medium heat; add 4 bread slices and cook until crisp and golden brown on both sides, about 5 minutes.
Remove and keep warm. Repeat with remaining unsalted butter and bread slices.
Serve with Date-Nut Butter and dust with powdered sugar.
