|
|
|
|
|
Peaches and Cream Brandied French Toast presented by The Brafferton Inn
|
Email this page to a Friend
|
|
Cut French Bread into 3/4 inch thick slices on a diagonal across the width. Cut minimum of 2 slices per person. Mix in blender, one half batch at a time:
12 eggs
2 cups milk
2/3 cup sliced peaches
1 tblsp vanilla
1 tsp cinnamon
Scant 1/4 cup Apricot or Peach Brandy
Pour into large bowl. Dip slices long enough to be well absorbed but not soggy (remove excess batter if necessary). Lay out on cookie sheets to be frozen with wax paper between pan and bread (and each subsequent layer of dipped bread along with a sheet of aluminum foil for stability). Cover entirety with aluminum foil and freeze if not to be used within the next 24 hours, otherwise place in refrigerator. Thaw the night before using. Cook on griddle at 350 until golden brown. Top lightly with Grand Mariner Raspberry Sauce. Serve with smoked bacon.
|
The Brafferton Inn
Gettysburg, Pennsylvania
Built in 1786, The Brafferton Inn is the oldest deeded house in Gettysburg!!
|
Click here for pictures and information about the inn.
|
|
More The Brafferton Inn Recipes:
Grand Mariner Red Raspberry Sauce
|
|
|
|
More Recipes
French Toast
|
|
|
|
|
|
|
