April 9th, 2009
Recipe reprinted with permission from Williams-Sonoma Cooking Together by Erin & Tatum Quon; photo by David Matheson. Copyright 2009 by Weldon Owen, Inc. and Williams-Sonoma, Inc.
In a large bowl, stir together the sugar and cinnamon. Set aside.
In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla and salt until blended. Place the bread in the egg mixture until evenly coated and all the egg mixture has been absorbed.
In a large frying pan over medium heat, melt 1 tablespoon of the butter. Add a slice of coated bread and cook, turning often, until golden brown on both sides, about 5 minutes. Transfer to the bowl holding the cinnamon-sugar and toss to coat. Repeat with the remaining bread and 1 tablespoon butter.
Spread jam between 2 slices of French toast, cut into letter shapes, and sprinkle with confectioners' sugar.
Nutrients per serving: (1 sandwich): 347 calories, 8 g fat, 126 mg calcium, 306 mg sodium, 62 g carbohydrates, 3 g fibre, 8 g protein. Excellent source of folate; good source of iron.