Beignets au Pain (Saturday Brunch French Toast) recipes

Make Custard Sauce

Ingredients	Makes Apprx 1 3/4 cups
4 large egg yokes	1 cup hot light cream
1/2 cup sugar	1 tsp vanilla extract
1/4 tsp cornstarch	dash salt
1 cup hot milk	cognac/Cointreau/rum

Beat egg yokes lightly in top of double boiler. Mix the sugar and cornstarch gradually in to the egg yokes.

Slowly add hot milk in then add in cream. Add salt and cook over hot water until custard coats a metal spoon. Add vanilla extract and stirring frequently Let cool, Strain through a fine sieve and add desired flavor of cognac/Cointreau/rum

Store in jar in refrigerator

Making French Toast

Ingredients	Makes Apprx 4 servings
4 eggs	4 Extra Thick bread slices
Flour	1 cup Custard Sauce
2+ cups Oil	extra Custard Sauce

Using 3/4 in thick Bread slices, Trim the crust and dip bread slices in flavored Custard Sauce.

Slice by slice Dip soaked bread in flour.then into beaten egg. Fry about 3 mins in deep fat preheated to 370F

The outside will be crisp and the inside soft and sweet. Serve with remaining Flavored Custard Sauce

Source Everyday French Cooking in America c.1968

Submitted March 25, 2017 at 11:19AM by semideclared http://ift.tt/2n3Tbhg recipes