Ingredients:
- 4 slices of Aunt Millie's Texas Toast
- 1 cup half-and-half
- 1/4 oz dried Chamomile
- 1 can sweetened condensed milk
- 1 stick unsalted butter, softened
- Special Equipment: Torch, like used for Creme Brulee
Yield: 4 Servings
Directions:
- Preheat oven to 350 degrees.
- Warm half-and-half until it's almost to a summer. Add chamomile and turn off heat. Steep uncovered for 10 minutes, then strain. Sweeten with condensed milk to taste.
- Spread 1 tablespoon of butter on both sides of each slice of bread. Lay the bread lices on a baking sheet and bake until edges are lightly browned.
- Dip each piece of toast in sugar on one side only, and sprinkle a little more sugar on the bread.
- Torch the sugared toast on a metal rack over a baking sheet. NOTE: Keep the torch 2-3 inches above the sugar. Melt and brown the sugar until it is almost caramelized.
- Pour some of the sweetened milk mixture into a bowl, and top with the toasted bread.
- Serve immediately.
Recipe fron Food and Wine, July 2011
Nutrition Information:
| Serving Size 1 Bowl (226g) | |
| Number of Servings 4 | |
| Calories 820 | |
| Calories from Fat 540 | |
| Total Fat 61g | 94% DV |
| | Saturated Fat 38g | 19% DV |
| | Trans Fat 0g | |
| | Polyunsaturated Fat 2.5g | |
| | Monounsaturated Fat 18g | |
| Cholesterol 175mg | 59% DV |
| Sodium 300mg | 12% DV |
| Potassium 390mg | 11% DV |
| Total Carbohydrate 59g | 20% DV |
| | Dietary Fiber 0g | 0% DV |
| | Sugar 44g | |
| Protein 11g | |
*Percent Daily Values (%DV) are based on a 2,000 calorie diet.