MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Toast Club Sandwich
Categories: Bread, Pork, Cheese, Dairy
Yield: 6 Servings

1 lb Loaf French bread; not round
- but rectangular
9 sl Bacon
12 oz Breakfast sausage
6 lg Eggs; divided
3 sl Pepper jack cheese
2 c Milk
1/2 ts Vanilla
1 ts Cinnamon
Syrup

Slice French bread into 9 slices. Set aside.

Form sausage into very thin and large patties (like
hamburgers) so that they'll cover a whole slice of
bread. Fry the sausage and bacon until cooked. Add a
slice of pepper jack cheese to each sausage when cooked
and let melt.

Beat together 3 eggs, milk, vanilla and cinnamon. Dunk
the bread slices into the egg mixture and cook on the
griddle until golden brown and firm, not soggy. Flip and
cook other side of French Toast. While doing this, fry
eggs on griddle.

Once the sausage and bacon is ready, make one sandwich
at a time. Griddle three slices of toast and one egg,
stack a single sandwich.

Assemble French Toast Club sandwich from bottom to top:
toast slice, sausage and cheese, toast slice, egg and
bacon, toast slice. Then move onto the next one. Cut
all three stacked sandwiches in fourths and put on a
serving platter with a jar of syrup.

RECIPE FROM: https://eatmovemake.com

Uncle Dirty Dave's Archives

MMMMM

... "Insanity is hereditary; you get it from your children." -- Sam Levenson

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Challah French Toast w/Cinnamon-Sugar Glaze
Categories: Breads, Dairy, Herbs, Fruits
Yield: 5 servings

MMMMM------------------------FRENCH TOAST-----------------------------
2 c Whole milk
1/2 c Heavy cream or half-and-half
- (or use more milk)
4 lg Eggs
+=PLUS=+
2 lg Egg yolks
2 ts Vanilla extract
1/2 ts Fine grated lemon zest (opt)
3/4 ts Ground cardamom
pn Salt
1 Loaf challah bread; in 1 1/4
- inch slices
6 tb Unsalted butter; more as
Needed
1/4 c Granulated sugar
1/2 ts Ground cinnamon

MMMMM--------------------------TOPPINGS-------------------------------
Maple syrup
Cherry or other jam
Whipped mascarpone or cr|?me
Fra|<che
Berries
Sliced bananas
Chopped pineapple chunks
Mini chocolate chips

In a large bowl, whisk together milk, cream, eggs and
egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon
cardamom and salt.

Arrange challah slices in an even layer on a rimmed
baking sheet. Pour custard on top, and let sit at room
temperature, uncovered, for 30 minutes, so the bread can
absorb the custard, carefully flipping bread slices
halfway through.

In a medium bowl, whisk together sugar, cinnamon and
remaining 1/4 teaspoon cardamom. Set aside.

Heat a large nonstick or cast-iron skillet over medium,
then add 2 tablespoons butter and let it melt. Place 2
to 3 pieces soaked challah in skillet, making sure to
not crowd the pan. Cook until golden on bottom, 4 to 5
minutes.

Sprinkle a little of the cinnamon-sugar mixture on top
of each slice, then flip and cook until bottom is glazed
and browned, another 4 to 5 minutes. Transfer to serving
plates, glazed-side up. Repeat with remaining butter,
challah and cinnamon sugar. Serve warm, with your choice
of toppings.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "I am where I am because I believe in all possibilities." - Whoopi Goldberg --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)