3 tablespoons poppy seeds 3 eggs 2 cups milk 1 teaspoon vanilla extract 1 pinch ground nutmeg 2 tablespoons white sugar 12 thick slices white bread or experiment with different types of bread 2 tablespoons butter In a small mixing bowl whisk together the poppy seeds, eggs, milk, vanilla, nutmeg, and sugar. Heat a griddle or large frying pant over medium heat. Melt 1 tablespoon of the butter in the frying pan. Dip one slice of the bread into the egg batter, then quickly take it out. Continue dipping bread slices, stirring the batter frequently so all the poppy seeds don't sink to the bottom, and laying the bread on the frying pan until no more bread will fit. Cook the slices for about 2 minutes per side, or until they are golden brown. Repeat with remaining bread. Serve hot.
mmmmmmmmm.....turned out great! I was using the banana swirl pepperidge farm bread as a different twist to french toast but they evidently stopped making it.
If your allergic to them they might, recipie sounds good! I gotta scale it down to 2-4 slices though.
