Provided by Campbell's Kitchen
BEAT milk, eggs, sugar, cinnamon, ginger, cloves and nutmeg in bowl with whisk until ingredients are mixed.
DIP bread slices, one at a time, into milk mixture for about 10 sec. Remove, letting excess drip off.
HEAT 2 tbsp. butter in large skillet over medium-high heat. Cook 4 bread slices at a time until browned on both sides. Remove and keep warm. Repeat process three more times with remaining butter and bread.
HEAT syrup as desired and serve with toast.
This recipe has been added to the following public cookbooks:
Eileen's Cookbook
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