* Exported from MasterCook * Francois French Toast Recipe By : Miami Herald, May 2, '99/Saucepan and the Single Girl
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast/Brunch Eggs
Volume 2-7 July '99 Spirits Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 eggs
1 1/2 tablespoons confectioners' sugar
2 cups light cream
1 Pinch salt
1/2 teaspoon vanilla
1/3 cup rum or brandy
12 slices French bread -- cut in thick slices on a slant
Butter
1/2 cup applesauce
3/4 cup thin custard sauce (recipe follows)Beat the eggs, sugar, cream, salt, vanilla and rum or
brandy together. Dip the slices of bread in this and saute
in butter until about the shade of Clairol Honey Beige.
Arrange the slices of bread in a casserole. Mix the
applesauce and custard sauce and pour over the toast.
Sprinkle with confectioners' sugar and bake in a
375-degree oven until brown and bubbly, about 15 minutes. Serves 6. Per serving: 539 calories, 12 grams protein, 47 grams
carbohydrate, 31 grams fat (17 grams saturated), 51
percent calories as fat, 1.9 grams fiber, 198 milligrams
cholesterol, 855 milligrams sodium. SAUCE: Custard Sauce for Francois' French Toast 1/2 cup milk
1 egg
1 tablespoon sugar
1 pinch salt
1/2 teaspoon vanilla Heat milk in double boiler until tiny bubbles form. In
medium bowl beat egg slightly with a fork, stir in sugar,
salt and vanilla. Add hot milk slowly, stirring constantly
to avoid little cooked egg globs. Makes 3/4 cup. Per tablespoon: 17 calories, 1 gram protein, 2 grams
carbohydrate, 0.8 grams fat (0.3 grams saturated), 41
percent calories as fat, no fiber, 19 milligrams
cholesterol, 188 milligrams sodium. http://www.herald.com/
Published Sunday, May 2, 1999, in the Miami Herald
LINDA CICERO, COOK'S CORNER
Copyright 1999 Miami Herald
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