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French Custard Toast

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By Richard Calhoun

Posted July 23rd, 2007

This article is reprinted with permission from Breakfast Around the World, by Richard S. Calhoun, (2002, Peach Blossom Pubns)

Servings:	8
Author Notes:	Just wait until you savor this recipe by Trish Kasper of San Jose, California. These little fluffy pillows will melt into your mouth.
Ingredients:	6 eggs 2 tablespoons flour 1 tablespoon sugar 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon nutmeg 2 cups milk 1 teaspoon vanilla 1 pound loaf French bread, cut into 1 1/2-inch thick slices
Instructions:	1. With a wire whisk, slightly beat the eggs. Add the flour, sugar and other dry ingredients. beat until it's a smooth, thin batter. Gradually beat in milk and vanilla. 2. Pour the mixture into a 9x13-inch baking dish. 3. Dip one side of each slice into the batter; turn the slices over and place them in a single layer in the batter. Push the slices together to make them fit. Cover the dish and refrigerate overnight. 4. About 30 minutes before ready to cook, turn the slices over to soak the other side. 5. Heat a large frying pan or griddle over medium heat. Melt a small amount of butter or margarine in the pan and add as many bread slices as will fit. 6. Pour any of the extra batter over the tops of the slices. 7. Cook for 8 to 10 minutes on each side or until the slices are golden. Per Serving: 316 IU vitamin A, 1mg vitamin C, 180mg calcium and 2.3mg iron.