Yield: 3 servings
Measure | Ingredient |
---|---|
2 \N | Eggs, beaten |
½ cup | Milk |
1 tablespoon | Orange juice |
1½ teaspoon | Sugar |
⅛ teaspoon | Ts salt |
½ teaspoon | Ground cinnamon |
¼ teaspoon | Vanilla extract |
6 \N | 3/4\" slices French bread |
2 tablespoons | Butter |
\N \N | Powdered sugar |
Combine eggs, milk, orange juice, sugar, salt, cinnamon and vanilla; beat well. Set aside, place bread in a single layer in a shallow dish. Pour egg mixture over bread; turn slices to coat evenly. Cover and refrigerate 8 hours. Melt 1 tablespoon butter in skillet and cook 3 minutes on each side or until brown. Repeat procedures with remaining butter and bread slices.
Sprinkle toast with powdered sugar.
Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Mauise S. Carver of Hortense, Georgia.