3 Eggs, beaten 1/2 ts Ground nutmeg
1/2 c Milk 8 sl Stale French bread
1/2 c Sugar 2 tb Butter
2 tb Orange flower water 2 tb Vegetable oil
1 tb Grated lemon zest Powdered sugar
1/4 c Brandy Cane syrup
{ Submitted by Austin Leslie, Chez Helene Restaurant }
Combine the eggs, milk, sugar, orange flower water, lemon zest, brandy and
nutmeg in a bowl. Mix well. Soak the bread in the liquid mixture. Heat
the butter and oil in a heavy frying pan. Fry the bread until golden brown
on both sides. Dust with powdered sugar and serve with warm cane syrup.
Serves 4.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
Yields
4 servings