Cinnamon raisin french toast with date-nut b
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Milk |
| 6 | tablespoons | Buttermilk |
| 2 | larges | Eggs |
| 3 | tablespoons | Granulated sugar |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Cinnamon |
| 1 | pinch | Nutmeg |
| 8 | Slices cinnamon-raisin bread | |
| ¼ | cup | Unsalted butter Date-Nut Butter (recipe listed) Powdered sugar, for dusting |
Directions
Source: California Milk Advisory Board 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. Makes 4 servings.
Nutrition facts per serving (2 slices French toast with 1 teaspoon Date-Nut Butter): 370 calories, 20 g fat, 145 mg cholesterol, 270 mg sodium,
41 g carbohydrates, 9 g protein.
Recipe Created by Bradley Ogden, Chef-owner Lark Creek Inn, Larkspur, CA Recipe from: California Milk Advisory Board From the recipe files of suzy@...