Wednesday, December 24, 2008

Tipsy Missionary Toast

This is a rich and tasty breakfast dish that I invented for a special occasion I can no longer recall. In my house, it's a Christmas and birthday morning treat.

Start to finish: 20 minutes
Yield: 2 servings

Tipsy Missionary Toast
2 1-inch slices Hawaiian sweet bread
1 cup cream
2 eggs
1 teaspoon Grand Marnier (or other orange-flavored liqueur)
1 teaspoon vanilla
1 tablespoon butter

1 cup pulpy orange juice (I use 4 pulped mandarins, with the large pieces removed)
2 tablespoons sugar
1/4 cup sweetened dried cranberries
1/2 teaspoon cinnamon
  1. Mix cream, eggs, Grand Marnier, and vanilla.
  2. Cut two 1-inch slices of Hawaiian sweet bread from the center of the loaf.
  3. Place bread slices in an 8 x 8 dish. (It doesn't have to be this size. Any dish that will fit both slices without a lot of room left over will do.) Pour the cream mixture over the bread and let it sit.
  4. Mix the juice or pulped mandarins, sugar, sweetened dried cranberries, and cinnamon in a small saucepan. Bring it to a boil, then reduce heat and let it simmer until it thickens slightly.
  5. Melt the butter in a skillet. Put the bread slices in the butter, and fry on both sides until golden brown (about 3 minutes).
  6. Put one bread slice on each plate, pour orange sauce over it, and serve.

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