Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Typed by Manny Rothstein

------------------------FRENCH TOAST-----------------------------
1 c Milk
1/2 c Half and half
2 Eggs
2 tb Plus 1 1/2 ts sugar
2 ts Grated orange peel
1/2 ts Vanilla extract
1/2 ts Salt
1/4 ts Ground cardamom
4 1-inch-thick slices challah
- (egg bread) or French brd.

-------------------CURRANT CARDAMOM SAUCE------------------------
1/2 c Red currant jelly
1/4 c Fresh orange juice
1/2 ts (scant) ground cardamom
2 tb Butter (1/4 stick)

French Toast:

Whisk first 8 ingredients in shallow dish to blend. Add bread and
soak 15 minutes, turning once.

Melt butter in heavy large skillet or in 2 heavy medium skillets over
medium-low heat. Add bread and cook until outside is golden brown but
inside is still custardy, about 5 minutes per side. (If firmer inside
is desired, cover 2 to 3 minutes per side during cooking.) Transfer
to plates. Spoon sauce over.

Currant Cardamom Sauce:

Melt jelly with orange juice and cardamom in heavy small saucepan over
medium heat, stirring constantly. Boil until syrupy, about 3 minutes.
Remove from heat and whisk in 2 tb. butter.

Source: "The Weekday Cook, Bon Appetit Fast Easy Favorites". Pub
1989. This book is a collection of recipes taken from "The Weekday
Cook" column in "Bon Appetit". The recipes were published in the
months when the featured ingredients were best. This recipe is for
February. Submitted By MANNY ROTHSTEIN On 06-03-95

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