MMMMM-------------------AMERICAN MEASUREMENTS------------------------
3 ea Eggs
1/2 c 2% milk
2 tb Granulated sugar
1/2 ts Baking powder
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1 ts Vanilla
6 sl Bread; egg, French, or
- sourdough, sliced 3/4"
- thick
4 tb Butter
Sour cream; to garnish
Pecans; to garnish
Powdered sugar; to garnish
MMMMM--------------------DAVE'S SPECIAL SYRUP-------------------------
1 c Granulated sugar
1/2 c Honey or white corn syrup
1/4 c Water
1/2 ts Ground cinnamon
1/2 c Whipping cream
In a medium bowl, whisk together the eggs, milk, sugar, baking
powder, cinnamon, nutmeg, and vanilla until blended. Place the
bread slices on a 10x15" baking sheet with sides and slowly pour
the batter over the bread. Turn the bread until it is well coated
with the batter. Cover the bread with wax paper and refrigerate
overnight.
In a skillet melt the butter. Slowly fry the bread over moderate
heat until golden on both sides. Do not crowd the pieces. Garnish
with a dollop of sour cream and a sprinkling of pecans, and dust
with powdered sugar, if desired. Serve wrm with Dave's special
syrup.
Note: These can be covered on a baking sheet and kept overnight in
the refrigerator, or stored for 2 days in plastic bags. The end
results will be light, moist, spongy-on-the-inside,
crispy-on-the-outside.
Dave's Special Syrup:
Ina saucepan stir together the sugar, honey, water and cinnamon.
Bring to a boil over moderate heat, stirring constantly. Boil for
2 minutes. Remove fromthe heat and stir in the cream. Cool for at
least 30 minutes. Syrup will thicken as it cools. Serve warm or at
room temperature.
Makes 1-1/2 cups.
Note: Can be refrigerated for several months.
French toast per serving without syrup:
Calories: 249 (12% protein, 41% carbs, 47% fat)
Protein: 8 g
Total fat: 13 g
Saturated fat: 6 g
Cholesterol: 149 mg
Sodium: 346 mg
Carbohydrate: 25 g
Exchanges: 1-1/2 starch, 1/2 meat, 2-1/2 fat
Syrup per tb:
Calories: 71 (1% protein, 77% carbs, 22% fat)
Protein: 0-1 g
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 7 mg
Sodium: 2 mg
Carbohydrate: 14 g
Exchanges: 1/2 starch, 1/2 fat
Source: The Tar Heel Inn, Oriental, N.C.
from "American Country Inn and Bed and Breakfast Cookbook, Volume II"
by Kitty and Lucian Maynard; as published in the Oregonian FoodDay
