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Preheat oven to 475F. and generously butter 2 large baking sheets. In blender or with a whisk beat eggs, sugar, milk, nutmeg, cinnamon and salt. Pour into shallow dish; dip bread into egg mixture, allowing as much egg as possible to be absorbed. Arrange on cookie sheets and bake about 5 minutes on each side. Combine all ingredients for the syrup and gently heat. Dust the French toast with powdered sugar and serve with the syrup, jelly, and sour cream. Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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