Passover french toast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Milk |
| 2 | Eggs; well beaten | |
| 1 | Tbspoon grated lemon or orange peel | |
| 6 | slices | ( 1 inch thick) (up to 8) |
| Passover sponge cake | ||
| Unsalted butter or maaargerine | ||
| Cinnamon | ||
| Sugar | ||
Directions
I always bake a few extra sponge cakes for Passover Seders. Thw next morning I use them for this delicious breakfast or brunch dish In a large shallow bowl, combine the milk, eggs and lemon peel and beat well. Soak the sponge cake slices in the milk mixture. In a skillet, heat the butter. Fry the cake on both sides until brown. Sprinkle with cinnamon and sugar.
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 13, 1998
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