Recipe by WildLime
This recipe is from Margaret Rudkin, better known as the founder of the Pepperidge Farm Company. Her cookbook is long out of print but contains such a treasury of delicious recipes that I would encourage anyone who collects cookbooks to try to find a copy for themselves. This makes for a decadent Sunday morning breakfast.
Top Review by Boomette
It was easy to do and it's simple. That's what I like about this recipe. I use only whole milk (no heavy cream). I used cinnamon instead of nutmeg. I served it with maple syrup. Thanks WildLime :) Made for PAC Spring 2008
- 2 eggs
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup whole milk
- 1⁄2 cup heavy cream
- 1 dash nutmeg, freshly grated
- 1⁄2 loaf French bread or 1⁄2 loaf raisin bread, sliced 1-inch thick
- 1 cup orange marmalade or 1 cup lemon marmalade
- powdered sugar
Directions See How It's Made
- Beat the eggs with the sugar until thick.
- Add the salt, milk, heavy cream and nutmeg.
- Mix well and strain through a fine mesh strainer into a shallow dish.
- Meanwhile, heat marmalade over low heat until liquefied. Keep warm while you prepare the French toast.
- Dip slices of bread in the mixture, turning to coat both sides.
- Cook on a hot buttered griddle or frying pan over medium heat until golden brown on both sides. Turn carefully with a pancake turner.
- Serve with marmalade and powdered sugar or your favorite pure maple syrup.