| 1 | Using 2 ? to 3-inch round cookie cutter, cut each slice of bread into a round. |
| 2 | In large bowl combine eggs, 1 tablespoon powdered sygar, milk and orange zest. |
| 3 | Place each slice of bread in egg mixture and let soak on both sides. |
| 4 | In large nonstick skillet heat oil over medium-high heat. |
| 5 | Using metal spatula, carefully transfer bread rounds into skillet and fry bread until golden brown on both sides and egg mixture is cooked, about 5 minutes. |
| 6 | Arrange on heated serving plates, sprinkle with powdered sugar and top with a spoonful of orange marmalade. |
| 7 | Makes 8 latkes. |
| 8 | Each serving contains about: 52 calories; 35 mg sodium; 81 mg cholesterol; 3 grams fat; 2 grams carbohydrates; 3 grams protein; 0 fiber. |
| 9 | Presented by: judy zeidler, l.a. |
| 10 | Times article, "eight days of latkes", 1?/94, page h"jewish delis choose challah as their no. |
| 11 | 1 choice for making french toast. |
| 12 | I discovered challah also makes a delicious dessert latke, especially when topped with orange marmalade or ice cream." |
