Title: New Orleans French Toast
Categories: Bread Egg Alcohol
Yield: 4 Servings
| | | From "Recipes You Can Bank On," by the |
| | | Employees and families of First Maryland Bancorp |
| | | NEW ORLEANS FRENCH TOAST |
Cut eight 1-inch slices diagonally from a loaf of day-old French (not
Italian) bread with a serrated knife and reserve the remaining bread for
another use. Arrange the slices on a baking sheet and let them stand in a
warm dry place, turning them several times, for 12 hours, or until they are
completely dry. In a bowl beat 4 large eggs with 3 Tbsp. sugar and a pinch
of salt; add 1-1/2 cups half-and-half and 1/4 cup brandy, and beat the
mixture until it is well combined. Transfer the bread slices to a baking
dish just large enough to hold them in one layer; add the egg mixture, and
let the slices soak, turning them carefully once or twice, for 30 to 45
minutes, or until they are soft and have absorbed most of the liquid. Heat
a large griddle over moderately high heat until it is hot and brush it with
melted unsalted butter. Transfer bread slices with a slotted spatula to the
griddle in batches and cook them, turning them once and brushing the
griddle as necessary with melted unsalted butter, for 6 to 8 minutes, or
until they are golden brown and slightly puffed. Transfer the French toast
as it is cooked to an oven-proof platter and keep it warm in a preheated
very slow oven (150 degrees). Spoon 1 Tbsp. orange sauce over each piece of
French toast and transfer remaining sauce to a heated sauceboat. Serves 4.
Recipe contributed by Jack Lytle Courtesy of Shareware RECIPE CLIPPER 1.0