Muirhead Pecan Pumpkin Butter
French Toast
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2 eggs, large
1 cup milk (whole or lower fat)
1/2 tsp orange zest, finely chopped
3 Tbsp Muirhead Pecan Pumpkin Butter
6 to 8 slices, Italian or French or sourdough bread, (preferably stale)
2-3 Tbsp butter
1 orange, peeled and segmented (optional for garnish)
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Beat eggs in a mixing bowl with a fork or whisk. Mix in milk, orange zest, and Muirhead Pecan Pumpkin Butter. Completely mix to insure the eggs are beaten into the milk. Heat and butter frying pan or griddle. Place some of the egg mixture in a shallow dish and dip (and hold) bread slices in mixture to coat both sides. Place on griddle and cook until lightly browned on both sides. (Note: re-stir egg mixture to insure the ingredients stay in suspension during bread dipping step otherwise the coating will be uneven.) Place cooked French toast on serving plates and garnish with orange slices. Serve immediately with honey, maple syrup, confectioner sugar, or more Muirhead Pecan Pumpkin Butter. Serves 2-4.
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| Muirhead |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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