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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: 1 8-ounce package cream cheese 1 teaspoon almond extract 1/2 cup slivered almonds 1 loaf unsliced sourdough bread 4 eggs 1/2 cup Half & Half, half milk, half cream 1/2 cup milk 3/4 teaspoon vanilla 3/4-1 teaspoon cinnamon (or to taste) 1/2 teaspoon nutmeg 1 12-ounce jar apricot preserves 1 16-ounce can apricots, drained Instructions: In a small bowl, combine the cream cheese and the almond extract until fluffy. Stir in the nuts. Cut the bread into 3/4 inch slices, then make a cut, about 2 inches, on the bottom of each piece of bread. It needs to be large enough to create a pocket that will hold about one tablespoon of the cream cheese mixture. Stuff in the cream cheese mixture. Beat together the eggs, Half and Half, milk, vanilla and cinnamon. Dip the stuffed bread into the egg mixtureand allow it to get thoroughly moist but not heavily soaked. Cook the bread on a lightly greased griddle until golden. Heat the preserves, slice the apricots into thirds and add to the preserves with the nutmeg. Drizzle over the cooked toast. |
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