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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: 3 Medium pears, peeled, cored and thinlky sliced 2Tbsp. packed brown sugar 1/2 tsp. snipped fresh rosemary 2 Tbsp. butter 14-16 1" thick slices of a Bagette (French style) 8 oz. Brie cheese, rind removed and thinly sliced 2 Tbsp. butter, melted 3 Tbsp. Granulated sugar 1 tsp. cinnamon 2 1/2 cups milk 3 eggs 1 Tbsp. vanilla 1/4 tsp. salt Maple Syrup, fresh Rasberries Instructions: 1. Grease a 3-quart rectangular baking dish or eight 5" Ramikins; set aside. In a large skillet cook pears, brown sugar and rosemary in 2Tbsp. butter over medium heat for 4-5 minutes or until pears are just tender. Arrange 7-8 bread slices in a single layerin the rectangular dish or two in each prepared ramikin. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter. Combine granulated sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla and salt. Slowly pour over bread slices. Cover and Chill for 1-24 hours. 2. Preheat oven to 375 degrees Farenheit. Bake, uncovered for 40-45 minutes or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup and garnish with fresh rasberries. Makes 8 servings. |
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