FAMOUS BREAD FRENCH TOAST
This recipe is from Margaret Rudkin, better known as the founder of the Pepperidge Farm Company. Her cookbook is long out of print but contains such a treasury of delicious recipes that I would encourage anyone who collects cookbooks to try to find a copy for themselves. This makes for a decadent Sunday morning breakfast.
Provided by WildLime
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat the eggs with the sugar until thick.
- Add the salt, milk, heavy cream and nutmeg.
- Mix well and strain through a fine mesh strainer into a shallow dish.
- Meanwhile, heat marmalade over low heat until liquefied. Keep warm while you prepare the French toast.
- Dip slices of bread in the mixture, turning to coat both sides.
- Cook on a hot buttered griddle or frying pan over medium heat until golden brown on both sides. Turn carefully with a pancake turner.
- Serve with marmalade and powdered sugar or your favorite pure maple syrup.
Nutrition Facts : Calories 534.4, Fat 16.2, SaturatedFat 8.6, Cholesterol 149.6, Sodium 739.3, Carbohydrate 91.2, Fiber 2.3, Sugar 56.3, Protein 10
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