Nutmeg french toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 5 | larges | Eggs |
| 1 | tablespoon | Sugar |
| 1½ | cup | Milk |
| ¼ | teaspoon | Nutmeg |
| 2 | cups | Maple Syrup |
| ⅓ | cup | Orange Juice |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 10 | slices | Day-Old Bread |
| Powdered Sugar | ||
| Jelly and Sour Cream | ||
| 1 | teaspoon | Ground Ginger |
Directions
GINGERED SYRUP
Preheat oven to 475øF. and generously butter 2 large baking sheets. In blender or with a whisk beat eggs, sugar, milk, nutmeg, cinnamon and salt. Pour into shallow dish; dip bread into egg mixture, allowing as much egg as possible to be absorbed. Arrange on cookie sheets and bake about 5 minutes on each side. Combine all ingredients for the syrup and gently heat. Dust the French toast with powdered sugar and serve with the syrup, jelly, and sour cream.
Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA