As an AI language model, I do not have a specific language preference. However, I can provide a translation of the given text in English:
“If bread is a day or two old, then it takes longer to absorb the egg mixture; just soak it. Recipe source: Martha Stewart Living, April/May 1992. Ingredients: 8 large eggs, 2 cups buttermilk, 1/2 teaspoon cinnamon, freshly grated nutmeg, a pinch of salt, 1/2 cup sugar, 1 tablespoon Grand Marnier (optional), 2 French bread loaves, fried butter or vegetable oil, warm berry preserves. Directions: 1. Mix eggs, buttermilk, cinnamon, nutmeg, salt, sugar, and Grand Marnier (optional) in a medium bowl. Stir together until thoroughly combined. 2. Cut bread into 3/4-inch thick slices. Dip into egg mixture, soaking until saturated to the center. Cool, cover on a baking sheet for 1 hour. 3. Heat a small amount of butter or vegetable oil in a large skillet over medium heat. Cook slices in batches until golden brown on both sides. Keep warm in the oven until ready to serve. Serve with butter and warm berry preserves.”
26.04.2023 @ 21:50
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the given text in English:
“If bread is a day or two old, then it takes longer to absorb the egg mixture; just soak it. Recipe source: Martha Stewart Living, April/May 1992. Ingredients: 8 large eggs, 2 cups buttermilk, 1/2 teaspoon cinnamon, freshly grated nutmeg, a pinch of salt, 1/2 cup sugar, 1 tablespoon Grand Marnier (optional), 2 French bread loaves, fried butter or vegetable oil, warm berry preserves. Directions: 1. Mix eggs, buttermilk, cinnamon, nutmeg, salt, sugar, and Grand Marnier (optional) in a medium bowl. Stir together until thoroughly combined. 2. Cut bread into 3/4-inch thick slices. Dip into egg mixture, soaking until saturated to the center. Cool, cover on a baking sheet for 1 hour. 3. Heat a small amount of butter or vegetable oil in a large skillet over medium heat. Cook slices in batches until golden brown on both sides. Keep warm in the oven until ready to serve. Serve with butter and warm berry preserves.”