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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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Yield: 6 servings 

Ingredients:
6 tablespoons butter
12 wheat bread slices, trimmed
3/4 cup Parmesan cheese, grated
1 7-ounce can mild chilies, diced
1/2 teaspoon Jalapeno chilies, diced
1/2 teaspoon garlic powder
6 canned artichoke hearts, drained & chopped
3 large eggs, beaten till creamy yellow
1 3/4 cups milk
6 tablespoons pimientos, diced
6 tablespoons Parmesan cheese, grated

Instructions:
Melt butter in microwave in 9"x13" casserole dish. Dip 1 side of 6 bread slices in butter to coat lightly; set aside. Place remaining 6 slices in remaining butter in casserole. Top bread with mixture of 3/4 cup Parmesan cheese, mild and jalapeno chilies, garlic powder, & artichokes. Place 6 buttered bread slices over cheese mix, butter side up. Mix beaten eggs with milk and pour over bread stacks. Top each bread slice with 1 teaspoon pimiento (I arrange it in a heart shape) and 1 tablespoon Parmesan cheese. Cover and refrigerate 1 hour or overnight. Bake, uncovered, in preheated 350 oven for 45 minutes or till knife inserted in center comes out clean.
Serve hot.


 

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