Title: French toast
 Categories: Breakfast, Breads, Cheese/eggs, French
      Yield: 4 Servings
 
      4 x  EGGS
      1 c  MILK
      2 tb SUGAR
      1 ts VANILLA
    1/4 ts GROUND NUTMEG
      8 x  SLICES-DAY OLD BREAD
      1 x  BUTTER OR MARGARINE AS NEEDE
 
  MIX TOGETHER EGGS, MILK, VANILLA, SUGAR AND NUTMEG. PLACE BREAD
  SLICES ON A RIMMED BAKING SHEET. POUR EGG MIXTURE OVER THE BREAD AND
  LET STAND FOR A FEW MINUTES. TURN SLICES TO COAT OTHER SIDE. LET
  STAND UNTIL ALL EGG MIX IS ABSORBED. MELT BUTTER ON GRIDDLE OVER
  MEDIUM HEAT. ADD A FEW BREAD SLICES AT A TIME AND COOK UNTIL BROWNED.
  TURN AND BROWN ON THE OTHER SIDE. PLACE COOKED TOAST ON A SERVING
  PLATE AND KEEP WARM IN A 1500F. OVEN. (PREHEAT OVEN AND THEN TURN
  OFF.) COOK REMAINING SLICES. SERVE WITH BUTTER AND SYRUP OR WITH
  POWDERED SUGAR OR WITH TOPPING OF YOUR CHOICE.