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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|Serving Size: 1 Serving (488g)|
|Recipe Makes: 4|
|Calories from Fat: 358 (41%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1339mg||412 %|
|Sodium 968.6mg||33 %|
|Potassium 657.7mg||17 %|
|Total Carbohydrate 82.1g||24 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 80.1g|
|Protein 45.7g||65 %|
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Calories per serving: 865
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