INGREDIENTS
4 (3/4 inch thick) slices French bread
1-1/2 eggs
1/2 cup half-and-half cream
2-3/4 teaspoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground nutmeg
confectioners' sugar
4 (3/4 inch thick) slices French bread
1-1/2 eggs
1/2 cup half-and-half cream
2-3/4 teaspoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground nutmeg
confectioners' sugar
Arrange the bread slices in two well-greased 15-in. x 10-in. x 1-in. baking pans. In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread. Turn bread to coat. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500 degrees F for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500 degrees F for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar
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