Passover french toast

Yield: 8 Servings

Measure Ingredient
½ cup Milk
2 Eggs; well beaten
1 Tbspoon grated lemon or orange peel
6 slices ( 1 inch thick) (up to 8)
Passover sponge cake
Unsalted butter or maaargerine
Cinnamon
Sugar

I always bake a few extra sponge cakes for Passover Seders. Thw next morning I use them for this delicious breakfast or brunch dish In a large shallow bowl, combine the milk, eggs and lemon peel and beat well. Soak the sponge cake slices in the milk mixture. In a skillet, heat the butter. Fry the cake on both sides until brown. Sprinkle with cinnamon and sugar.

Posted to JEWISH-FOOD digest by BNLImp@... on Feb 13, 1998

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