Tuesday, November 20, 2007

THANKSGIVING BRUNCH ~ STUFFED FRENCH TOAST with CRANBERRY MAPLE SAUCE

"I said my prayers and ate some cranberry tart for breakfast."


~ Thankful
____________


STUFFED FRENCH TOAST with CRANBERRY MAPLE SAUCE
~ From Ramsey Canyon Inn (AZ) comes this delicious seasonal recipe, an ideal brunch before heading downtown for the annual Thanksgiving Day parade or Detroit Lion game.
(Why start the day counting calories!)
*
1 8-oz. package cream cheese
2 Tbsp. sugar
1 tsp. vanilla extract
1/2 cup finely chopped walnuts
16 slices good quality French bread
8 organic eggs
1 1/2 cups half & half
1/4 cup sugar
1 tsp. vanilla extract
1 tsp. grated nutmeg
melted butter
2 cups cranberries
1 cup sugar
1 cup maple syrup
1 tsp. maple extract
  • In medium bowl mix together the cream cheese, sugar, vanilla and nuts. Spread mixture on 8 slices of French bread. Top with remaining 8 slices of bread.
  • In blender mix eggs, half & half, sugar, vanilla and nutmeg. Pour half of egg mixture into buttered 9x13 inch glass dish. Place French bread on top of egg mixture and pour remaining egg mixture on top. Cover and refrigerate overnight.
  • The next morning brush the tops with melted butter. Bake in 350-degree oven for 30 minutes. Turn the broiler on to brown the top.
  • While French toast is baking, in heavy saucepan combine cranberries, sugar, maple syrup and maple flavoring. Bring mixture to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until cranberries pop, about 20 minutes. Serve French toast topped with cranberry-maple syrup. ( 8 servings)

3 comments:

Gina said...

The most luscious french toast I've come across! Hope you had a great Thanksgiving! Gx

George Africa said...

Hi Joey;
I made this yesterday, kind of remembering the recipe from when I first read it here. I did the french toast on the stove in a frying pan and covered with a lid towards the end. I did not add the maple extract as we live in the land of maple syrup and there is nothing finer! The cranberries added a superb flavor and last night we had the balance of the syrup and cranberries on vanilla ice cream. This morning our world here looks like ice cream with 5 inches of snow and building winds.The storm has just begun.

Good recipes make good gardeners!

George Africa
The Vermont Gardener
http://thevermontgardener.blogspot.com
http://vermontgardens.blogspot.com

joey said...

Indeed I did, Gina, and hope you did also ...

And George, you captured the essense of the 'Stuffed French Toast' beautifully on your blog. You put me to shame since we eat before I can ever capture a photo! Not a recipe for 'counting calories' but ...