FV02-02-0810
Original Recipe: Lorraine Vassalo
Ontario, Canada
Bon Appetit | Septemer 1995
I made two versions of this, one using french bread (the original version) and one using normal white bread (my version). So I served them both. My kids prefer the white bread though and they want the one without alcohol!
Tip 1: If you don't have half and half, make 1 cup by mixing 1 tablespoon melted butter and make up the remaining amount with milk.
Tip 2: The original version was double the amounts in this recipe, without bananas and chocolate syrup. Increase the ingredients as you require.
Tip 3: This is so easy to make that your kids will enjoy making this with you. My kids had a blast.
INGREDIENTS:
2 large eggs
6 tablespoons or 3/8 cup half and half
2 tablespoons or 1/8 cup Grand Marnier or other orange-flavoured liqueur or frozen orange juice concentrate, thawed
1 tablespoon sugar
1/2 tablespoon grated orange peel
1/4 teaspoon vanilla extract
9 3/4-in thick French Bread slices and 3 slices of White Bread
4 tablespoons (1/2 stick) butter
1/2 banana
Powdered sugar
Warm maple syrup
Serves 3 decent-sized ones
This took me 30 minutes to make, so that's 15 minutes for you.
PROCEDURE:
Pre-heat oven to 350F. Place a baking sheet to warm up.
Whisk first 6 ingredients in a medium size bowl. Dip each bread slice into egg mixture and set aside. (Egg mixture can be prepared 1 day ahead). Pour remaining egg mixture on top of the bread and let it stand for 20 minutes. This will ensure you have a crispy outside and a pudding-like texture inside.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bread slices to skillet and brown each side, about 2-3 minutes per side.
Transfer cooked toasts on the pan and keep it warm in the oven while you finish the next batch.
Repeat cooking with the remaining 2 tablespoons butter and bread slices.
Arrange toasts on plate one after another making a pyramid. Sift powdered sugar over it. Pour syrup and add sliced bananas on the side. Squeeze chocolate syrup on top of bananas and voila! You have a hill of yummy snow-covered breakfast with chocolate river on the side. :)
Acoustic Chef, cookin’ one tune at a time!
Original Recipe: Lorraine Vassalo
Ontario, Canada
Bon Appetit | Septemer 1995
I made two versions of this, one using french bread (the original version) and one using normal white bread (my version). So I served them both. My kids prefer the white bread though and they want the one without alcohol!
Tip 1: If you don't have half and half, make 1 cup by mixing 1 tablespoon melted butter and make up the remaining amount with milk.
Tip 2: The original version was double the amounts in this recipe, without bananas and chocolate syrup. Increase the ingredients as you require.
Tip 3: This is so easy to make that your kids will enjoy making this with you. My kids had a blast.
INGREDIENTS:
2 large eggs
6 tablespoons or 3/8 cup half and half
2 tablespoons or 1/8 cup Grand Marnier or other orange-flavoured liqueur or frozen orange juice concentrate, thawed
1 tablespoon sugar
1/2 tablespoon grated orange peel
1/4 teaspoon vanilla extract
9 3/4-in thick French Bread slices and 3 slices of White Bread
4 tablespoons (1/2 stick) butter
1/2 banana
Powdered sugar
Warm maple syrup
Serves 3 decent-sized ones
This took me 30 minutes to make, so that's 15 minutes for you.
PROCEDURE:
Pre-heat oven to 350F. Place a baking sheet to warm up.
Whisk first 6 ingredients in a medium size bowl. Dip each bread slice into egg mixture and set aside. (Egg mixture can be prepared 1 day ahead). Pour remaining egg mixture on top of the bread and let it stand for 20 minutes. This will ensure you have a crispy outside and a pudding-like texture inside.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bread slices to skillet and brown each side, about 2-3 minutes per side.
Transfer cooked toasts on the pan and keep it warm in the oven while you finish the next batch.
Repeat cooking with the remaining 2 tablespoons butter and bread slices.
Arrange toasts on plate one after another making a pyramid. Sift powdered sugar over it. Pour syrup and add sliced bananas on the side. Squeeze chocolate syrup on top of bananas and voila! You have a hill of yummy snow-covered breakfast with chocolate river on the side. :)
Acoustic Chef, cookin’ one tune at a time!
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