Nov 16, 2015Chatelaine
- PREHEAT oven to 350F.
- WHISK eggs with cream, milk, sugar, zest, brandy, cinnamon and salt in a large bowl, until smooth. Lightly spread each slice of bread with 2 tbsp mincemeat. Then dip each slice into egg mixture. Arrange bread slices in 2 rows, overlapping them slightly in a 9 × 13-in. baking dish. Pour remaining egg mixture over bread. Spray a large piece of foil with oil. Cover baking dish, oiled-side down.
- BAKE in centre of oven for 30 min. Remove foil. Continue baking until top is golden and toasted, and custard has set, 30 to 35 more min. Serve warm.
NutritionCalories 586, Protein 13 g, Carbohydrates 66 g, Fat 31 g, Fibre 3 g, Sodium 409 mg. Excellent source of Vitamin A
How to make mincemeat scroll cookies