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: For french toast: 1 1/4 cups packed brown sugar 8 tablespoons butter 4 tablespoons light corn syrup 1 1-pound loaf Italian bread or other thick sliced bread 8 ounces cream cheese 8 eggs 1 1/2 cups half and half 2 tablespoons orange juice 1 teaspoon vanilla For cranberry sauce: 1 12-ounce bag fresh cranberries 1 cup sugar 1/2 cup orange juice 1/2 cup sweet orange marmalade 1 teaspoon cinnamon Instructions: Place all ingredients for cranberry sauce except marmalade in a saucepan and bring to a boil. Reduce heat and simmer until cranberries start to pop. Remove from heat and add marmalade. Mix and set aside. Grease a 9 x 13 inch baking dish. In a saucepan, melt butter, brown sugar and corn syrup together over low heat. Stir to blend. Add 1 to 1 1/2 cups of the cranberry mixture to the brown sugar mixture. Stir and set aside. Slice bread and spread cream cheese on one side of half the slices. Place the remaining slices on top, making a "sandwich" of each one, with cream cheese in the center. Beat eggs, half and half, orange juice and vanilla together until well blended. Spread the cranberry/brown sugar mixture in the greased baking dish and layer cream cheese sandwiches on top. Pour egg mixture over the bread. Refrigerate overnight or bake immediately. Cover dish with aluminum foil and bake at 350 degrees for 30 minutes. Uncover and bake an additonal 15-30 minutes, until bread is nicely browned. Serve with a side of the remaining cranberry sauce, maple syrup, and your favorite bacon or sausage. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International