[Update my dinner status], I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Allow guest to skewer, dip and fry the bread cubes, or you could enlist some friendly kitchen help. This recipe serves 12 as part of a breakfast buffet; if its the main course, it will serve about 4. Whisk milk, eggs and vanilla in medium bowl to blend thoroughly. Add enough oil to fondue pot to fill halfway. Heat to 375 degrees on stove. Keep oil hot over fondue base. Spear bread with fondue fork and dip into egg mixture; allow excess to drip back into bowl. Fry until golden brown, about 2 minutes. Drain briefly on paper towels, Dip in Honey Butter, maple syrup, jam, powdered sugar or cinnamon sugar. Honey Butter: Mix all ingredients in small bowl until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes about 2 cups. ARKANSAS TODAY, CHANNEL 11, KTHV 09/05/1990 "COOKING WITH DON BINGHAM" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
Cuisine: French
Main Ingredient:
