Tony Chachere's Cajun Country Cookbook, 1972
30 minutes — 4 Servings | ||||||||||||||||||||||||||
Ingredients
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InstructionsBeat eggs well; add sugar rapidly and continue to beat. Add cornstarch and, when well mixed, add milk and nutmeg. Dip bread slice into mixture, coating each side thoroughly. Use just enough margarine or oil to cover bottom of skillet and fry over moderate heat. Fry each side of slice until golden brown. Serve hot, sprinkle with powdered sugar. |
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NotesKnown to other parts of America as French Toast! |