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Ivy Bed and Breakfast

Recipe

Ivy Stuffed French Toast: Breakfast-Brunch

Servings: 6

Prep time:20 minutes

Ingredients:

  • 1 stick Butter

  • 1 cup Brown Sugar

  • 1/4 cup Maple Syrup

  • 1 loaf French Bread

  • Cream Cheese

  • Dried Fruit Bits

  • Chopped Nuts

  • 6 Eggs

  • 1 1/2 cups Milk

  • 1 teaspoon Vanilla Extract

Step 1:

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.

Step 2:

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".

Step 3:

Place in the baking dish. Do not overlap slices.

Step 4:

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.

Step 5:

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.

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