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French Toast
5 Sep 2007
French Toast
Eggs 10
Heavy Cream 1/2 cup
Salt 1 tsp.
Cinnamon ½ tsp.
Thick-sliced Bread (Sourdough, Brioche or Italian) 12 slices
Clarified Butter, as needed, for sautéing
Whisk the first four ingredients together in a large bowl. Soak the slices of bread in the batter for 15-20 seconds per side, then immediately place in a heated sauté pan or on a griddle that has been coated with butter. Cook on the first side until evenly browned; turn and continue cooking until done, about 1 minute. Serve immediately.
Yield: 6 servings
Fresh Fruit, Whipped Cream, Syrup, Powdered Sugar as desired for toppings
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