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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.
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Ingredients: Carmel Sauce: 1/2 cup butter 1 cup firmly packed brown sugar 2 tablespoons water French Toast Filling: 1 29-ounce can sliced freestone peaches 1 loaf sweet french bread - unsliced 8 eggs 1 1/2 cups milk 1 tablespoons vanilla extract Citrus Sauce: Liquid from canned peaches 2 tablespoons cornstarch 1/2 cup orange juice 1 tablespoon lemon juice Instructions: Carmel Sauce: In a small saucepan melt the butter. Stir in the brown sugar & water and cook, stirring constantly, until the mixture gets foamy and thickens a little. Let cool for 10 minutes - then pour into a well-greased 9 x 13-inch baking dish. Drain the peaches and reserve the liquid. Place the peaches on top of the cooled sugar mixture. Slice peach slices again to make uniformly thin slices. Slice the french bread into 1-inch-thick slices. Place the bread on top of the peaches, filling in all the gaps. In a medium bowl mix the eggs, milk and vanilla. Pour the mixture over the bread. (If you like, sprinkle with cinnamon and 3/4 cup chopped pecans.) Cover and refrigerate overnight. In the morning, bake uncovered in a 350 degree oven for 45 minutes. Cool for 5 minutes. Loosen edges, place a serving tray over the baking pan and invert. Citrus Sauce: In a saucepan mix the reserved peach liquid with the cornstarch. Stir over low heat until thickened. Stir in the orange juice and lemon juice. Spoon onto plate and place french toast slice on top to serve. Garnish with an orange slice twist and serve with (or without) breakfast meat of choice. |
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