| 6 lrg eggs | | 1 cup half-and-half | | 2 tbl brandy | | 1 tsp vanilla extract | | 12 tsp ground nutmeg | | 1/8 tsp salt | | 1/2 cup slivered almonds | | Butter for cooking | | Powdered sugar | | 8 slc French bread - (to 10) |
| | Whisk eggs together in a large shallow dish. Add the half-and-half, brandy , vanilla , nutmeg and salt ; mix well. | | Melt a generous amount of butter in a griddle or skillet over medium-low heat or to 325 degrees. | | Dip bread into egg mixture, coating both sides. Cook, covered for about 4 minutes on first side. Turn and sprinkle each slice with a few almonds and cook for another 4 minutes. Dust with powdered sugar and serve. | | This recipe yields 8 to 10 servings. |
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