|Typed by Manny Rothstein|
|½ cup||Half and half|
|2 tablespoons||Plus 1 1/2 ts sugar|
|2 teaspoons||Grated orange peel|
|½ teaspoon||Vanilla extract|
|¼ teaspoon||Ground cardamom|
|4||1-inch-thick slices challah (egg bread) or French brd.|
|½ cup||Red currant jelly|
|¼ cup||Fresh orange juice|
|½ teaspoon||(scant) ground cardamom|
|2 tablespoons||Butter (1/4 stick)|
CURRANT CARDAMOM SAUCE
Whisk first 8 ingredients in shallow dish to blend. Add bread and soak 15 minutes, turning once.
Melt butter in heavy large skillet or in 2 heavy medium skillets over medium-low heat. Add bread and cook until outside is golden brown but inside is still custardy, about 5 minutes per side. (If firmer inside is desired, cover 2 to 3 minutes per side during cooking.) Transfer to plates. Spoon sauce over.
Currant Cardamom Sauce:
Melt jelly with orange juice and cardamom in heavy small saucepan over medium heat, stirring constantly. Boil until syrupy, about 3 minutes.
Remove from heat and whisk in 2 tb. butter.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for February. Submitted By MANNY ROTHSTEIN On 06-03-95
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