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6 large eggs 1 1/2 cups buttermilk 2 tablespoons vanilla extract 1/2 teaspoon ground cinnamon Pinch of ground nutmeg Pinch of salt 6 one-inch thick slices cinnamon-raisin bread, preferably day-old 2 tablespoons unsalted butter 2 tablespoons vegetable oil Pure maple syrup, optional Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside. Place bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through. Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe out skillet and repeat with remaining oil, butter, and bread. Keep in oven until ready to serve. Serve warm with maple syrup or syrup of choice. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |