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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: 1/3 cup raisins brandy to cover 2 large eggs 3/4 cup sugar 12 ounces (approx.) stale bread pinch of sugar 2 cups milk 1/2 tsp. Cinnamon 4 tbsp. unsalted butter 1/4 tsp. Nutmeg 3 large, very ripe peaches whipping cream Instructions: Soak the raisins overnight in brandy, until plumped and soft. Preheat oven to 325 degrees. Cut the bread into large (1-1/2") cubes. There should be 6 cups of cubes. Scald the milk in a large, heavy saucepan. Remove from heat. Pour off and separately reserve 1/2 cup of the milk. Add the butter to the rest, letting it melt in the cooling milk. Peel and pit the peaches and cut these into slivers. Mix these, the drained raisins, and the bread cubes into the milk-butter mixture. In a separate bowl, beat the eggs and mix in the sugar, salt, cinnamon, and nutmeg. Add this to the bread mixture and blend well. Add the reserved milk as necessary until the bread is sopping wet. Generously great a 2-quart souffle dish or casserole. Pour in the mixture, making sure the ingredients are evenly distributed. Bake uncovered in the preheated oven for 55-60 minutes, until a knife inserted in the center comes out clean and the top ahs begun to brown and form a crust. Serve warm with a dallop of sweetened whipped cream. |
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