Yankee French Toast *
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
eggs
|
*
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
rum
optional |
|
| 2 | teaspoons |
sugar
|
|
| pn |
salt
|
*
|
|
| ½ | teaspoon |
cinnamon
|
|
| Fresh | grated |
nutmeg
|
*
|
| 8 | slices |
bread
cinnamon raisin bread, preferably a few days old |
|
|
butter
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
eggs
|
*
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
rum
optional |
|
| 1E+1 | ml |
sugar
|
|
|
salt
|
*
|
||
| 2.5 | ml |
cinnamon
|
|
|
nutmeg
|
*
|
||
| 8 | slices |
bread
cinnamon raisin bread, preferably a few days old |
|
| 0 |
butter
for frying |
*
|
Directions
Beat eggs in bowl and then beat in milk, rum, sugar, pinch of salt, cinnamon and a few gratings of nutmeg.
Place bread on a jelly roll pan.
Pour mix over slices and let stand for 30 minutes or so, preferably in refrigerator.
Melt 2 to 3 tbls butter in large skillet. Fry soaked bread until golden brown on bottom.
Turn and fry other side until it browns.
Make syrup by mixing ½ cup maple syrup with ¼ cup rum.
