Total Time
20mins
Prep 10 mins
Cook 10 mins

Start Sunday off with the delectable dish that has made Alberto Hoyas, chef at Brooklyn's famous-for-their-brunch Red Rail, a wanted man. Clipped from Mademoiselle magazine.

Directions

  1. Mix all ingredients together, beating until thick, about 5 minutes.
  2. Dip slices of thick white or challah bread in the mixture, coating both sides.
  3. Add a pat of butter in a pan and sear bread until the egg is just cooked and bread starts to brown; flip and repeat.
  4. Garnish with a few drops of melted butter and a generous sprinkling of powdered sugar and serve with fresh fruit or warm maple syrup.
Most Helpful

I used this in my Wednesday night cooking class but quickly realized that the amount of liquid just made the bread soggy. Once I reduced it by about half it was much better. This was a great recipe to go with my 'around the world' theme.

* Pamela * September 15, 2008