Recipe By : Kathy Hudson Lipin, Baltimore, MD
Serving Size : 3 Preparation Time :
Categories : Breakfast Breads
TNT
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
2 tablespoons sugar
2 eggs -- slightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon orange peel -- grated
1/4 teaspoon grownd cinnamon -- sifted if needed
1/8 teaspoon salt
6 slices white bread -- preferably day-old
canola oil -- for frying
confectioners' sugar -- for garnish
ground cinnamon -- for garnish
orange peel -- in twisted spirals,
-- for garnish
OR orange slice wedges -- for garnish
maple syrup -- warmed
1. Heat the milk in a saucepan; add the sugar, stirring to dissolve.
Remove from heat; cool slightly.
2. (Before beating the eggs, discard any white solids.) Beat eggs
slightly and mix in vanilla, grated orange peel (dried is fine), sifted
ground cinnamon, and salt. Add to milk and sugar mixture and mix well.
3. Dip each slice of bread into the milk and egg mixture until well
coated. Place bread slices in a single layer in a shallow dish; pour
any remaining milk/egg mixture over the bread slices. Cover slices with
wax paper or cover pan and place in refrigerator for 30 minutes.
4. Preheat small amount of canola oil in skillet until hot. Fry bread
slices until golden brown. Meanwhile, warm maple syrup under hot water
or in the microwave for 15 seconds.
5. Serve 2 slices per person immediately, sprinkling a small amount of
confectioner's sugar and ground cinnamon (or sprinkling instead with
cinnamon-sugar). Garnish with fresh orange peel, twisted into spirals
(or with orange slice wedges). Pass warmed maple syrup.
Notes: This was inspired by several recipes and my own whimsy. It was
so easy and was pronounced the "best egg bread I ever had" by my dear
husband.
Edited for MasterCook by K. Hudson Lipin, 07/05/99
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