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3 Eggs, beaten
1/2 c Milk
1/2 c Sugar
2 tb Orange flower water
1 tb Grated lemon zest
1/4 c Brandy
1/2 ts Ground nutmeg
8 sl Stale French bread
2 tb Butter
2 tb Vegetable oil
Powdered sugar
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
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