I signed onto a recipe site because it is lately hard to get an actual recipe without becoming a member of something. This is from Just A Pinch. I am offering it because it sounds like something Jeri or Laura might like. We all know I am not going to do it. It sounds lovely. Sigh.


FRENCH TOAST RECIPE

1 lb loaf of challah or french bread, cubed

8 oz cream cheese, softened

1/3 cup brown sugar, packed

1 1/2 tsp cinnamon

6 eggs, slightly beaten

2 cups whole milk

1 tsp pure vanilla extract

1/2 cup seedless raisins

5 oz dried apples, diced

1 granny smith apple, peeled and chopped

1 lb breakfast sausage, cooked and crumbled


CINNAMON SYRUP

1 cup brown sugar, packe

3/4 tsp cinnamon

1/8 tsp salt

1 cup water

1 tbsp corn starch

1 tsp pure vanilla extract

2 tbsp unsalted butter

DIRECTIONS

1 Spread cubed bread in a single layer on 2 sheet pans and bake in a 325 degree oven for about 15 minutes. Cool slightly then transfer bread into a greased 9 by 13 inch baking pan.

2 In a large bowl, mix cream cheese, brown sugar and cinnamon. Add eggs, milk, and vanilla.

3 Sprinkle the raisins, dried apples, chopped apple and the sausage over the bread. Now pour the egg mixture over the bread. With a spoon, gently push the bread down until it is soaked.

4 You can bake it now or cover with foil and refrigerate overnight to bake in the morning.

5 If you are baking it in the morning leave the casserole at room temperature while the oven preheats. Bake uncovered at 350 degrees F, for 35 - 45 minutes just until the center is set.

6 While the french toast is baking, prepare the cinnamon syrup. Combine the brown sugar, cinnamon, and salt in a small saucepan. Combine the water and corn starch in a measuring cup then pour into the pan.

7 Cook over medium heat and bring to a rolling boil, stirring often. Remove from heat and add the vanilla extract and butter. It will be the consistency of syrup.

8 When the french toast is out of the oven drizzle some syrup over it and serve the rest on the side. By now everyone has smelled it cooking and they will be ready to eat! Serve hot.

I am just going to have to imagine you are cooking, eating and enjoying this.

xx, Teal