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RecipeNLG
Gathered
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Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Slice the bread and place in a baking dish (or two) with 1 - 2 inch tall sides. Beat the eggs. Add enough milk to give sufficient liquid to fill the baking dish to a level of 1/2-inch or so. Probably about 3/4-cup? Add the sugar, salt, and vanilla to the milk/egg mixture and stir until the sugar dissolves. Pour over the bread and allow to soak until all of the liquid is absorbed into the bread, about 15/20 minutes, turning the bread over 2 or 3 times. Melt about 1 - 1-1/2 tablespoon of butter on a griddle at 350 degF. Add bread to griddle and sprinkle exposed side with cinnamon. Turn when bottom is browned and allow cinnamon side to brown. Serve with syrup. Fresh fruit on top is good as well - berries (blueberries, raspberries, strawberries), sliced peaches, ..... Sorry to be kind of vague..... alter the ingredient levels as you see fit - the goal is really to create a custard with the bread.