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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: 8 oz cream cheese 1 1/2 pound loaf firm white bread (about 16 slices) 12 eggs 1 ½ cups half & half 1/4 cup maple syrup 1/2 cup butter, melted 1/4 cup pancake mix Strawberry sauce: 2 cups sliced fresh strawberries (1 pint) 2 cups strawberry preserves Instructions: The French toast must be prepared the night before, then bake just before serving. Grease a 13x9x2 inch glass baking dish. Spread the cream cheese over half of the bread slices. Cover with the remaining slices to make sandwiches. Remove the crusts and cut into 1 inch cubes. Place in the prepared baking dish. Mix the eggs, cream, maple syrup, pancake mix and butter until well blended. Pour evenly over the bread, press the bread down until it soaks up the egg mixture. Cover and refrigerate for a least 8 hours, or overnight. Preheat the oven to 350 degrees F. Bake uncovered for 40 to 60 minutes (60 minutes for a double batch)or until lightly browned. Meanwhile, make the sauce: Heat the strawberries and strawberry preserves in a saucepan, stirring gently, until the preserves have melted. Cut the French toast into squares and serve warm, with the strawberry sauce. Makes about 3 ½ cups of strawberry sauce. You should be able to insert a knife in the center and it should come out clean if done. (Note: If you double the recipe, do not double the butter, still use 1/2 cup) |
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