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Ingredients

• ✓ egg bread
• egg
• butter
• sugar
• salt
• cinnamon
• nutmeg
• all-purpose flour
• milk
• vanilla extract

Instructions

1. 1 Place bread slices on a wire rack to dry while preparing batter.
2. 2 Melt 3 tablespoons butter in a saucepan over medium-low heat and allow to cool slightly.
3. 3 Whisk egg in a shallow bowl. Whisk sugar, salt, cinnamon, and nutmeg into egg. When butter has cooled slightly, slowly drizzle it into egg mixture while whisking. Add flour to egg mixture, a little at a time, until a smooth thick paste forms. Slowly blend in milk and vanilla; whisk until just smooth and set aside.
4. 4 Heat remaining butter in a large skillet over medium heat.
5. 5 Dip a bread slice in batter and allow to soak for no more than 30 seconds. Remove from batter and allow excess to drip back into the bowl. Place battered slice in the hot skillet. Repeat with remaining bread slices.
6. 6 Cook bread slices until golden, 2 to 3 minutes per side. Serve immediately.

By Kevin Ryan

Ingredients

• ✓ egg bread
• cream cheese
• brown sugar
• allspice
• nutmeg
• cinnamon
• egg
• milk
• butter

Instructions

1. 1 In a medium bowl, blend the cream cheese with brown sugar, allspice, nutmeg and cinnamon
2. 2 Spread 4 slices bread with the cream cheese mixture, and top with remaining bread slices, creating sandwiches.
3. 3 Mix eggs and milk in a shallow bowl. Dip bread into the egg and milk to coat thoroughly.
4. 4 Melt butter in a medium skillet over medium high heat. Cook coated bread slices 2 to 4 minutes on each side, or until golden brown.

By Kerry Carpenter Lubecki

Ingredients

• ✓ egg bread
• sugar
• water
• corn syrup
• lemon juice
• heavy cream
• pecan
• bourbon
• milk
• heavy cream
• sugar
• semisweet chocolate
• egg
• vanilla extract

Instructions

1. 1 To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
2. 2 To make pudding: preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
4. 4 Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
5. 5 Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.

By Jack D

Ingredients

• ✓ egg bread
• egg
• white sugar
• heavy cream
• milk
• vanilla extract
• cinnamon
• nutmeg
• brown sugar
• butter flavored crispy corn and oat breakfast cereal
• butter

Instructions

1. 1 Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon, and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish; set aside. Dip the egg bread into the egg mixture two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per side. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper.
2. 2 Melt the butter in a nonstick skillet over medium-high heat. Cook the French toast in the hot pan until golden on both sides, about 3 minutes per side.

By Bubba's Mom