HEAT oven to 375°F. BEAT eggs, milk, almond extract and vanilla in medium bowl until blended. POUR 1/2 of the egg mixture into 9-inch square baking dish. PLACE bread slices in mixture; POUR remaining egg mixture over bread. LET stand, turning occasionally, until liquid is absorbed, about 10 minutes.
Meanwhile COMBINE plums and water in medium saucepan; COOK, covered, over medium heat until tender. ADD sugar and lemon peel; MIX. SPREAD in 8-inch square baking dish.
PLACE soaked bread on top of plums. BAKE in 375°F oven until lightly browned and no visible liquid egg remains, 20 to 30 minutes.
INGREDIENTS
large EGGS
6
milk
1/4 cup
almond extract
1/2 tsp.
vanilla
1/2 tsp.
French bread (1-inch thick, 4-inch diameter)
6 slices
thinly sliced ripe fresh plums
2 cups
water
2 Tbsp.
packed brown sugar
1/3 cup
freshly grated lemon peel
1/2 tsp.
tips
Bread may be soaked in egg mixture, covered and refrigerated, several hours or overnight. Handle gently when arranging on top of plums.
This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.
American Egg Board
