3 Eggs, beaten

1/2 c Milk

1/2 c Sugar

2 tb Orange flower water

1 tb Grated lemon zest

1/4 c Brandy

1/2 ts Ground nutmeg

8 sl Stale French bread

2 tb Butter

2 tb Vegetable oil

Powdered sugar Cane syrup

{ Submitted by Austin Leslie, Chez Helene Restaurant } Combine the eggs, milk, sugar, orange flower water, lemon zest, brandy and nutmeg in a bowl. Mix well. Soak the bread in the liquid mixture. Heat the butter and oil in a heavy frying pan. Fry the bread until golden brown on both sides. Dust with powdered sugar and serve with warm cane syrup. Serves 4. [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]