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Ingredients:
10 eggs
2 cups half-and-half
2/4 cup heavy cream
3/4 cup B&B Benedictine
3 teaspoons vanilla extract
1/3 cup sugar
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground cinnamon
1 teaspoon grated orange peel
1/4 pound unsalted butter
16 slices (1/2 inch) Raisin Bread
3 cups strawberry coulis
Instructions:
Beat eggs, then mix in half-and-half, cream, B&B, sugar, nutmeg, vanilla, cinnamon, and orange peel. Dip raisin bread slices in batter, one at a time, until soaked. Apply 1/4 of butter to skillet over medium heat. Fry 4-6 slices, depending on size of skillet, at a time until golden brown on each side. Remove to platter and keep warm. Add more butter to skillet and repeat process until all bread slices are fried. Place 2 slices on serving dish, one half overlapping the other. Warm coulis in separate sauce pan. Pour 1/3 cup strawberry coulis along side of toast. Garnish coulis with sliced almonds and sprinkle powdered sugar on toast.
Strawberry Coulis
Makes approximately one quart
4 pounds fresh of frozen strawberries
1 1/2 cups sugar
1/2 cup B&B Benedictine
Puree strawberries in blender. Pour into sauce pan, stir in sugar. Bring to slow boil over medium heat. When coulis begins to boil, turn heat down to allow coulis to simmer. Skim off froth on top of mixture. Continue to simmer for five minutes. Add B&B and simmer for five more minutes. Cool and store in refrigerator.
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Copyright © 1999 - 2004 Lanier Publishing International
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