1 tablespoon vegetable oil
1 1/3 cups white sugar
1 teaspoon grated nutmeg
1 teaspoon vanilla extract
1 dash grated lemon zest
3 eggs
1/3 cup sesame oil
1/3 cup chicken bouillon granules
Heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add to small saucepan swirl the lemon zest and let liquid evaporate. Remove from heat, stir in the eggs, sesame oil and toast a couple of minutes. Dip the bread into bread and place onto a serving plate. Fill with skewers of the dip mixture to serve up inside the case.