RECIPES
Yours and Ours

Dessert:

Christmas Morning
French Toast

Apple French Toast presented by Snow Goose Inn Bed & Breakfast
1 cup brown sugar, 2 tbls white corn syrup
1/2 cup margarine, 3 or 4 large apples

Peel and slice apples in medium size slices. In large skillet, (use a cast iron one) melt the margarine, add apples and simmer until apples are almost cooked, add brown sugar and corn syrup and simmer until sugar is dissolved. Pour into 13 x 9 x 2 glass baking dish.

Layer 6 bread slices on top of apple mixture, add another layer of bread, for a total of 2 layers. Make sure bread is a snug fit.

6 eggs slightly beaten, 1 1/2 cups milk
1 tsp vanilla, 1/2 tsp salt

Whisk the eggs, milk, vanilla and salt in bowl to blend. Pour over the bread and apples. Cover and chill overnight. Bake french toast at 350 degrees, uncovered for approximately 40 minutes. Let stand for 5 minutes. Cut into serving portions. Using spatula invert each portion on serving plate so that apple side is up.

Apple-Cinnamon Vanilla French Toast presented by Dutch Colonial Inn Bed and Breakfast
1 loaf French bread or Texas Toast (remove crusts, 1-1/2 inch slices)
3-5 apples, peeled, cored and sliced
3 1/2 cups milk*
10 eggs
2 T. vanilla extract
1/2 cup sugar
1/2 cup sugar + 2 T. cinnamon + 1 t. nutmeg

Coat a 9 x 13 glass pan with non-stick cooking spray. Place two layers of bread in bottom - this should nearly fill the pan. Mix eggs, milk *( I use 1 cup non-fat vanilla creamer, 1 cup non-fat cream and 1 1/2 cups milk), vanilla and sugar. Pour half over bread layers. Peel, core and slice apples. Place on bread. Cover with remaining milk/egg mixture. Sprinkle with sugar/cinnamon/ nutmeg. Cover and refrigerate overnight. Cook 1 hour at 325-350 degrees. Let stand a few minutes before cutting.

Baked Blueberry-Pecan French Toast with Blueberry presented by The Cotton Palace Bed & Breakfast
1 baguette, 6 large eggs
3 cups milk, 1/2 t. freshly, grated nutmeg
1 t. vanilla extract,  1 cup packed brown sugar
1 cup pecan,  1/2 stick (1/4 cup) unsalted butter
1 t. unsalted butter,  1/4 t. salt
2 cups blueberries,  1 cup blueberries
1/2 cup pure maple syrup,  1 T. fresh lemon juice

Butter a 13 x 9 inch baking dish. Cut 24 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. Preheat to 350 degrees.

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.

Increase temperature to 400 degrees.

Sprinkle pecans and 2 cups blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small sauce pan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until liquid from blueberries is bubbling.

Make syrup: In a small saucepan cook 1 cup blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

Shelly Reese

Send us your favorite recipe for a dish or dessert and we'll add it here!
Patti@KOLAFM.com

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