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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk cream, eggs, and salt until well combined. | 2. Don't omit the salt unless you just can't have it. | 3. Likewise use whole eggs for at least part of the batter unless you just can't tolerate them. | 4. Pour egg mixture into a plastic bag, and add the bread slices, one at a time, turning each one to coat well with the egg, before adding the next. | 5. Squeeze out air, seal, and turn and gently knead to distribute the egg mixture. | 6. Refrigerate overnight, gently turning bag several times. | 7. The bread is very fragile by the time it soaks up most of the egg. | 8. If you are cooking for a crowd, double or triple the recipe, but divide the egg batter and bread, and store in separate bags, or the bottom slices of bread will turn to mush! | 9. When ready to cook, prepare meats before starting to cook the French bread, and keep them warm in the oven. | 10. Heat butter or oil in a grill or large skillets over medium heat, and remove bag from refrigerator. | 11. Use a pair of spatulas to carefully transfer bread from bag to grill; as noted before, it is fragile. | 12. Cook on first side, disturbing as little as possible, until golden brown, turn, and cook on the second time until nicely browned. | 13. If you are worried about undercooked eggs, reduce heat to medium-low after turning, so the centers get a little more done. | 14. Personally, I don't bother after eating over-easy eggs for 55+ years without a single problem, but my wife is a fanatic on the subject. | 15. Serve with desired accompaniments. | 16. It's best with warmed maple syrup and/or honey, chilled or room temperature jelly and/or jam, and cold butter, sour cream, and/or butter Notes: Try to cook all of the bread at one time. | 17. It's really at it's best straight off the grill; use multiple skillets or grills if necessary. | 18. In spite of this, it makes very good leftovers; just let cool, store in a plastic bag, and refrigerate. | 19. To reheat, warm in a skillet or in the microwave. | 20. It makes a great quick snack or impromptu meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
egg substitute	6 -8			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
bread wheat		sourdough		-	-	-	-
butter				-	-	-	-
bread	6 -8	slices		-	-	-	-
cream			sour	-	-	-	-
sausage				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.