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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.

Peach Stuffed French Toast W/Blueberry Recipe

Brought to you by Sally Webster Inn

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Yield: 16 servings

Ingredients:
2 loaves light white bread, crusts removed
6 to 8 peaches, peeled and sliced, Sprinkle with lemon juice and cinnamon sugar mix until coated.
8 ounces lite cream cheese, small cubes
6 eggs
6 egg whites
1/3 cup maple syrup
3 cups skimmed milk
Cinnamon
Nutmeg

Peach Blueberry Sauce:
3 tablespoons cornstarch
1 cup sugar
1 cup blueberries
1 1/4 to 1 1/2 cups water
1 peach, peeled and cubed

Instructions:
Grease bottoms of two 9x13-inch glass pans. Arrange one layer of bread to cover bottoms of pans. Add layer of peach slices and cubes of cream cheese. Top with remaining bread, completely covering ingredients. In a large bowl, beat eggs, egg whites, syrup and milk. Add spices, blending well. Pour evenly over bread in pans. Cover with plastic wrap. Refrigerate overnight.

To bake: Preheat oven to 350º F. Remove plastic wrap. Cover with foil and bake covered 30 to 40 minutes. Uncover and bake for an additional 30 minutes until golden brown and eggs are set.

Peach Blueberry Sauce:
In medium saucepan, mix water, cornstarch and sugar. Cook over medium heat until thickened. Add fruit and cinnamon and nutmeg to taste. Simmer 5 to 10 minutes. Serve hot.

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Peach Stuffed French Toast W/Blueberry