Portions: 6 Portion size: 2 slices
U.S. Metric Ingredients6 6 Eggs
12 fl oz 375 mL Milk
4 fl oz 125 mL Heavy cream
4 oz 125 g Sugar
1 tbsp 5 mL Vanilla extract
1 tsp 5 mL Cinnamon
1⁄8 tsp 0.5 mL Nutmeg
1⁄8 tsp 0.5 mL Salt
12 slices 12 slices Cinnamon raisin bread,
3⁄4 in. (2 cm) thick
11⁄2 oz 45 g Butter
as needed as needed Confectioners’ sugar
P r o c e d u r e
1. Beat together the eggs, milk, cream, sugar, vanilla, cinnamon,
nutmeg, and salt until the sugar is dissolved.
2. Soak the bread in the egg mixture until the bread is soaked
through, but do not leave so long that it falls apart.
3. For each portion, heat 11⁄2 tsp (7 mL) butter in a sauté pan
large enough to hold two slices of bread.
4. Put 2 slices of bread in the pan and brown the bottoms.
5. Turn the bread over and cook for 30 seconds.
6. Transfer the sauté pan to an oven preheated to 375°F
(190°C). Bake 10 minutes. The bread should be cooked
through and slightly puffed up.
7. Plate, dust with confectioners’ sugar, and serve immediately
V A R I A T I O N
The amount of batter in the recipe is enough to soak about 24 thin
slices of presliced bread. Regular slices of bread are thin enough
to be cooked from start to finish on a griddle or in a sauté pan.
Per serving:
Calories, 470; Protein, 15 g; Fat, 23 g (43% cal.); Cholesterol, 260 mg;
Carbohydrates, 51 g; Fiber, 2 g; Sodium, 400 mg.
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