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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.

Fruit-Stuffed French Toast Recipe

Brought to you by Hollinger House

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Ingredients:
Loaf of bread, cut into 6 thick slices (white, wheat or raisin bread preferred)...you will want to cut off the ends of the loaf first to expose the inside of the bread so the batter sticks better
• Salted butter, melted
• Powdered sugar
• Fresh mint sprigs
• Fruit for garnish
For the Batter
• 3 Eggs
• 1/2 c. Cream (milk, half and half or heavy cream may be used as desired)
• Cinamon to your desired liking
• Vanilla, 1 tsp. (pure extract is best)
For the Filling
• 4-5 oz. softened cream cheese (blended with a tablespoon of mascarpone cheese, if available...but not necessary)
• 4-5 oz. fresh fruit smashed or fruit preserves, jelly or jam (orange marmalade or berry preferred)

Instructions:
Preheat a griddle or frying pan, spray with non-stick spray or brush with melted butter

Blend the eggs, cream, cinamon and vanilla, set aside
In food processor, cuisinart or blender, blend the cream cheese and fruit until smooth
Make three 'sandwiches' with the bread slices by filling the slices with the cream cheese and fruit mixture. You can be generous with the filling!

Dip each 'sandwich' into the egg/cream mixture and place on hot surface
Brush top side with melted butter generously
Turn the 'sandwich' over and brush again with melted butter generously

Remove from heat when each side is golden but not dark

You can cut the 'sandwich' in half and arrange each half on the plate so the filling is facing out in the same direction...makes for a prettier presentation.
Sprinkle with powdered sugar
Garnish with fresh fruit and mint
Serve with side of your favorite breakfast accompaniments
(sausage recommended)

Notes:
For a more creative approach, feel free to experiment by adding nuts to the filling or sprinkling fresh granola around the plate with the fruit!