Ingredients
2 eggs
1 1/2 cups whole milk
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons rum (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
French or Italian bread, not a baguette
2 tablespoons butter
Syrup:
1/3 cup GOLDEN BLOSSOM HONEY, warmed
2 tablespoons dried cranberries, optional
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a bowl, whisk together eggs, milk, 2 tablespoons honey, rum, cinnamon and nutmeg. Pour mixture into a 9×13-inch baking dish.
Slice bread into 8 (3/4–inch thick) slices. Heat a large skillet over medium-high. Add butter. Dip bread slices in egg mixture to coat. Place in heated skillet. Cook about 3 minutes per side until golden brown.
Remove to a warm oven to keep hot. Continue until all bread slices are cooked.
Warm honey and cranberries in a small pan. To serve place two slices of bread on each plate. Drizzle with warm honey.
Serves: 4
Slice bread into 8 (3/4–inch thick) slices. Heat a large skillet over medium-high. Add butter. Dip bread slices in egg mixture to coat. Place in heated skillet. Cook about 3 minutes per side until golden brown.
Remove to a warm oven to keep hot. Continue until all bread slices are cooked.
Warm honey and cranberries in a small pan. To serve place two slices of bread on each plate. Drizzle with warm honey.
Serves: 4
