10 Servings 12 cups day-old, 1/2 inch cubed French bread 8 ounces cream cheese, softened 1/2 cup sugar, divided 1/2 teaspoon vanilla extract 1/2 cup dried cranberries 1/2 cup chopped pecans 4 whole eggs 1 1/2 cups half and half 1 teaspoon cinnamon Syrup 1 cup sugar 2 tablespoons cornstarch 1 cup cranberry juice cocktail 1 whole Granny Smith apple, pealed, cored and finely chopped Place 8 cups of bread cubes in greased 9 X 13 inch baking pan. In mixing bowl beat cream cheese, 1/4 cup sugar and vanilla until smooth. Stir in cranberries and pecans and spoon over bread. Top with remaining bread cubes. In a bowl whisk eggs, cream, cinnamon and remaining 1/4 cup of sugar and pour over bread. Bake, uncovered 350 degrees for 35-40 minutes or until browned. Let stand 5 minutes before serving. For syrup, combine sugar and cornstarch in saucepan. Add juice and bring to a boil. Add chopped apple and return to boil. Remove from heat and serve warm over French Toast.
For the pancake: 1/2 cup flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup milk 2 large eggs 2 tablespoons butter For the glaze: 1/2 cup sugar 1 tablespoon cornstarch 1/2 cup orange juice 2 tablespoons orange liqueur or orange juice 3 cups sliced fruits Bake 425 degree oven for 15 minutes Makes 2 to 3 servings Lightly spoon flour into measuring cup and level off. In a medium bowl combine the flour, sugar and salt. Whisk to combine. Add eggs and milk. Beat with electric beaters until batter is smooth. Place butter in 9-inch pie plate and melt in oven just until sizzles (2 to 4 minutes). Remove pie plate from oven and tilt to coat bottom evenly with butter. Immediately pour batter into hot pan; return to oven and bake until golden brown. While pancake is baking make sauce: Combine sugar and cornstarch in a small sauce pan. Stir in orange juice and liqueur if using. Stir and cook over medium heat until glaze is thickened (about 7minutes). Remove pancake from oven, split in half or thirds and place on individual plates. Arrange fruit on pancake and dust with powdered sugar. Drizzle with orange sauce. Serve immediately. Fruits: Strawberries, blueberries, blackberries, raspberries, kiwi, banana, peaches or any combination you prefer.
Peaches and Cream Crepes 4 Servings Filling: 8 oz Cream Cheese 1/3 cup Heavy Whipping Cream 1/2 tsp Vanilla 1/2 cup Powdered Sugar Crepes: 2 beaten Eggs 1 1/3 cups Milk 1 tsp Vanilla 1 cup Flour 2 Tbsp Powdered Sugar 1 tsp Baking Powder 1/4 tsp Salt Peach Sauce: 1/4 cup sugar 1 Tbsp cornstarch 2 cups sliced fresh peaches 1-2 Tbsp lemon juice 1/3 cup cold water Mix all filling ingredients until smooth. In medium bowl mix all pancake ingredients with electric mixer until smooth or use a blender. Heat lightly buttered French crepe pan. Pour 1/4 cup crepe batter into pan and cook on one side only until lightly browned. Invert crepe onto paper towel and keep warm in 200 degree oven. Repeat with remaining batter. Makes 8-10 crepes. In a sauce pan combine sugar and cornstarch. Add peaches, lemon juice and water and cook over medium heat until sauce is thickened. Place 2 tablespoons filling down center of each crepe and roll up. Place two filled crepes per plate and top with fresh peach sauce, whipped cream and toasted pecans. Dust with powdered sugar and serve.
5 slices bread 2 TBSP butter 1/2 cup raisins 1/4 tsp salt 1/2 cup sugar 3 eggs beaten 3 cups milk scalded 1/4 tsp cinnamon Toast bread and spread with the butter. Cut into chunks and arrange toast with resins into a baking dish. I spray my pan. Stir salt and all other ingredients into the eggs. Add milk and stir to mix well. Pour over toast and let stand 10 minutes. Press toast lightly down into milk so that toast soaks up most of the milk. Mix cinnamon with some sugar and sprinkle over the top. Bake 350 for 25 to 35 minutes, depending on your over. A knife should come out clean when down. It should be a nice golden brown on top. Serves 5 to 6. Serve warm or cold. I serve with ameretta sauce or warm maple syrup.