Ivy Bed and Breakfast
Ivy Stuffed French Toast: Breakfast-Brunch
Prep time:20 minutes
1 stick Butter
1 cup Brown Sugar
1/4 cup Maple Syrup
1 loaf French Bread
Dried Fruit Bits
1 1/2 cups Milk
1 teaspoon Vanilla Extract
Place the butter, brown sugar and maple syrup in a 9 x 12 glass dish that can go in the microwave and in a conventional oven. Microwave until the butter is melted (about two minutes). Stir to dissolve the sugar and mix ingredients well. Sprinkle nuts over this mixture.
Slice the French bread in 1/2 to 3/4 inch slices Spread cream cheese on half of the bread slices. Place the fruit bits on top of these slices. Top with the plain bread slices to make a "sandwich".
Place in the baking dish. Do not overlap slices.
Mix the eggs, milk and vanilla. Pour over bread. Cover the dish and refrigerate overnight. Bake at 350° for about 45 minutes, uncovered. Flip over onto a plate to serve, so the syrup side is up.
You can top with powdered sugar, fruit or additional syrup, if desired. You may also use berries, apricots, peaches or thinly sliced, peeled apples instead of the fruit bits.