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French Toast Sardy


Sour dough baguette (preferably day old)
4 eggs
1/2 cup vanilla ice cream
1/2 teaspoon nutmeg
1 tablespoon cinnamon
1 tablespoon vanilla extract
1/4 cup fresh orange juice

Slice the sour dough baguette into 1 inch slices, cutting at a 45 degree angle, so they have an elongated shape. Combine the eggs, ice cream, nutmeg, cinnamon, vanilla and orange juice in a large bowl. Mix until a smooth batter forms. Dip each bread slice into the batter, evenly coating each side. Cook in a lightly buttered skillet or on a griddle set to medium heat, until golden brown. Arrange 3 slices per plate, slightly overlapping. Garnish with fresh fruit and serve with pure maple syrup.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.