I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.
~ Carole
Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 1 loaf white bread 1/2 loaf French bread 4 cups frozen Door County cherries (rinsed and drained) 7 eggs 1 1/2 cups milk 1 1/2 cups half & half 2 teaspoons vanilla extract 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Topping: 1/2 cup butter, soft or melted 1 cup brown sugar 2 tablespoons dark corn syrup 1 cup chopped walnuts Instructions: Cut the loaf of white bread into cubes. Place the cubes into a greased 9x13 pan. Spread the cherries over the bread. Cut ten 1-inch slices of French bread. Place slices over the cherries. Beat eggs well. Add the milk, cream, vanilla, nutmeg, and cinnamon and beat again. Pour the egg and milk mixture over the French bread slices. Melt the butter, then add the brown sugar, corn syrup and walnuts. Spread this topping on the bread. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake uncovered for 50-60 minutes. It can be covered with foil for the last 15 minutes to keep it from getting too brown. Let set for about 10 minutes before slicing into 10 servings. |
Recipes Search
Copyright © 1993 - 2009 Lanier Publishing International