1 Italian bread or 2 packages French rolls sliced length wise for sandwiches.
3 large eggs
1/3 table spoon salt
1/4 table spoon ground black pepper
3 cups 2% Milk
Olive Oil for saute
2 pints fresh redcurrant
8 pints sugar
Preparation Time: 3-5 min
Cooking Time: 25-30 min
Preparation time: 30min
Wisk eggs with salt and pepper. Add milk. Mix well. Slice bread ? inch thick. Soak each slice in milk mixture 5 sec. Saute slices for 40sec on each side on slow- medium heat Always use preheat skillet. Saute until slightly golden
Wash well berries. Let it dry. Press well with clean fork. Add sugar and mix until sugar completely dissolves. Pour preserve into clean and dry glass jar, .Pour1/2 inch sugar on top. Cover with plastic and topped with tight cap. Keep in refrigerator. Could be store up to one year. Contains a lot of vitamin C.
P.S. All glass jars for preservation needs to be clean and washed with baking soda, well dried before filled with preserves.
Serve toasts with redcurrant preserve