Monday, April 18, 2011

Sunday Easter Brunch

Baked Cinnamon French Toast
12 slices cinnamon bread, divided
1/4 cup butter, softened
9 eggs
1 quart milk
2 cups heavy whipping cream
1 cup sugar
4 1/2 teaspoon vanilla extract
Warmed blackberry preserves, optional
Whipped cream, optional

     Line the bottom of a greased 13-in. x 9-in. x2-in. baking dish with six slices of bread. Butter remaining bread; place butter side up over bread in dish.
     In a mixing bowl, beat eggs. Add milk, cream, sugar and vanilla; blend well. Pour over bread; let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into large pan to a depth of 1 in.
     Bake, uncovered, at 375* for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Top with preserves and whipped cream if desired ( I didn't) thought it might be too sweet..but worth trying, because it sounds goooood.
Yield: 6 servings.

There's no last-minute preparation and you can serve several people at once with this casserole. Everyone loves the smooth custardy bottom layer topped with thick slices of cinnamon bread. I made this casserole for Christmas morning and everyone raved. I made some turkey sausage for a side dish and ice cold orange juice and coffee......yum..yum. The recipe serves 6 but it is really rich, so smaller portions went further....enjoy.....One fork at a time......

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