4 eggs, beaten
2 cups sugar
1 teaspoon cinammon (optional)
1 cup canned or fresh milk
Bread (day-old, not fresh)
Add the sugar to the beaten eggs and stir until dissolved. Add flavoring
or cinnamon (optional) and mix well. Add the milk and stir. Place the bread
slices in the mixture one at a time and soak. Turn and soak other side.
Brown in hot skillet (with oil or butter) on both sides.
VARIATION 1: (the one used most in my family) Use the following ingredients:
2 eggs, 2 tablespoons sugar, pinch of salt, 3/4 cup sweet milk, 6 slices day-old
bread.
Beat the eggs and add the sugar, salt and milk. Beat together well. Dip bread in
mixture, soaking well. Fry in heated butter, shortening, or cooking oil, until
toast is brown and crisp on both sides. Serve with cane syrup, other flavor syrup,
or jelly. For variety, you may add 1/4 teaspoon cinammon to mixture or the grated
rind of 1/2 lemon.
VARIATION 2: Use the following ingredients: 6 eggs, scrambled; 1/2 cup thick
syrup, 1/4 teaspoon cinnamon, 1/2 cup milk, 1/4 cup sugar, oleo (or butter)
and bread.
Melt the oleo or butter in an iron skillet. Dip each bread slice
in the mixture and brown on both sides. Sprinkle with powdered sugar, if
desired.
© 1997, 1998 Ann Johnson Donovan. Material on this page and website may not be used or reproduced without owner's permission. Intended for personal use only and not for uploading, publication or resale. arsnova@worldnet.att.net
Updated June 13, 1998
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