Recipe - New Orleans French Toast

1 One half cup Halfandhalf and One fourth c.
brandy, and beat the
mixture until it is

FROM: Deborah Kosnett

Cut eight 1inch slices diagonally from a loaf of dayold French (not
Italian) bread with a serrated knife and reserve the remaining bread for
another use. Arrange the slices on a baking sheet and let them stand in a
warm dry place, turning them several times, for 12 hours, or until they are
completely dry.

In a bowl beat 4 large eggs with 3 Tbsp. sugar and a pinch of salt; add
well combined. Transfer the bread slices to a baking dish just large enough
to hold them in one layer; add the egg mixture, and let the slices soak,
turning them carefully once or twice, for 30 to 45 minutes, or until they
are soft and have absorbed most of the liquid.

Heat a large griddle over moderately high heat until it is hot and brush it
with melted unsalted butter. Transfer bread slices with a slotted spatula
to the griddle in batches and cook them, turning them once and brushing the
griddle as necessary with melted unsalted butter, for 6 to 8 minutes, or
until they are golden brown and slightly puffed. Transfer the toast as it
is cooked to an ovenproof platter and keep it warm in a preheated very
slow oven (150 F). Spoon 1 Tbsp. orange sauce over each piece of French
Toast and transfer remaining sauce to a heated sauceboat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini