Want to teach your kid how to cook fun recipes that any one will enjoy? Enter About.com and Emeril's Missing Ingredient Sweepstakes for a weekly chance at winning a copy of the new children's cookbook, Emeril's There's A Chef In My Soup! and a chance to win the Grand Prize which includes an autographed copy of the book and a special baby kit of Emeril's special cookware. First, find the missing ingredient in this week's kid's recipe listed here below. The missing ingredient can be found on the complete recipe which is listed at www.emerils.com. Then come back to About.com's Sweepstakes entry form and complete the entry each week. Check back each week over the next four weeks for a new recipe and a new chance to win! Kids need their parents to enter since all entrants must be 18 or older. One entry per person each week. Duplicate entries will be disqualified. Sweepstakes begins at 12:00:01 a.m. E.T. on March 26, 2002 and ends at 11:59:59 p.m. E.T. on April 22, 2002. Click for full sweepsakes rules.

Week 4 Missing Ingredient Recipe

Emeril's Favorite French Toast
From Emeril Lagasse's new children's cookbook, "Emeril's There's A Chef In My Soup!"

Ingredients
4 large eggs
1 cup whole milk
1/4 cup freshly squeezed orange juice
1 tablespoon ___________ [missing ingredient  *Tip from Kim - This recipe is not available on the emeril.com web site. The missing ingredient? orange zest!]
2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices bread
8 teaspoons unsalted butter
Confectioners' sugar
Maple syrup or cane sugar (optional)

Tools
Measuring cups and spoons, orange zester or fine grater, large mixing bowl, wire whisk, plate, 6-inch nonstick skillet, plastic turner, baking sheet, aluminum foil, oven mitts or pot holders

Directions
*1 Preheat the oven to 200 degrees F.
*2 Crack the eggs into a large mixing bowl and whisk well.
*3 Add the milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined.
*4 Working quickly, dip each bread slice into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated bread slices to a plate while you finish coating the remaining slices.
*5 Heat a small skillet over medium heat until hot, about 3 to 5 minutes.
*6 Melt 1 teaspoon of the butter in the skillet, then add a slice of coated bread, and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with a plastic turner and cook until the second side is golden, about 1 to 1-1/2 minutes.
*7 Transfer the French toast from the skillet to a baking sheet. Cover lightly with aluminum foil and place in the oven to keep warm while you cook the other slices.
*8 Repeat with the remaining slices, being sure to add 1 teaspoon of the butter to the pan before every slice.
*9 Sprinkle the French toast with confectioners' sugar and serve with maple syrup or cane sugar if desired.

Yield: 4 to 8 servings

Tips
The freshness of the bread is important. Fresh bread will absorb batter more quickly than stale bread. Depending on the size of the bread, you may find that there's a bit of batter left over. If that's the case, just go ahead, add a bit more butter to the pan, and cook up another slice or two. If you don't want to eat these today, refrigerate them, tightly covered, for up to one or two days, and reheat in the oven or microwave for a really quick breakfast or great afternoon snack!

Source: From Emeril's There's A Chef In My Soup! © Emeril's Food of Love Productions LLC. 2002 HarperCollins Publishers. Used by permission.

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