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E-z Mic Pnut Fudge
Serving Size: 4 ServingsIngredients:
3 lg Eggs
3/4 c Milk
2 tb Sugar
1 ts Pure vanilla extract
1/4 ts Ground cinnamon
1/8 ts Baking powder
8 1/2" thick slices challah or
Italian bread
4 tb Unsalted butter
CINNAMON SYRUP
1/2 c Sugar
1/4 c Dark corn syrup
1/4 ts Ground cinnamon
1/4 c Heavy cream
TO PREPARE FRENCH TOAST: In medium-sized mixing bowl, whisk together eggs,
milk, sugar, vanilla, cinnamon and baking powder until blended. Blace bread
in a large shallow baking dish and pour egg mixture over the top; turn to
coat evenly. Press a piece of wax paper directly on the bread to cover it
and refrigerate overnight. TO MAKE CINNAMON SYRUP: In a small saucepan,
stir together sugar, corn syrup, cinnamon and 1/4 cup water. Bring the
mixture to a boil over medium-high heat, stiring contanstantly. Boil for 2
minutes. Remove from the heat and stir in cream. Let cool. (The syrup can
be stored, covered, in the refrigerator for up to 1 week.) TO COOK FRENCH
TOAST: In a skillet, heat butter over medium-high heat. Add bread (do not
crown the pan) and cook until golden on both sides, 2 to 3 minutes per
side. Serve with cinnamon syrup.