Wednesday, January 19, 2011

Part 3- Breakfast with the fam

My mom and her boyfriend stayed overnight, and I decided to make a nice breakfast for them. I got the recipe from a magazine from better homes and gardens.

I used dried apricots. If I were to make it again, I would not use as much cream cheese between each or maybe would have made 2 more little stuffed french toasts. May have needed to play with the recipe to enable this, but just an FYI.) This made 4 little "sandwiches" and Pete said he could have used a little more. But try it out, and see what works for you and yours. They were really tasty and easy. I love being able to put something together for breakfast the night before.

PS- I made the error of not greasing under the bread in some way, and it did stick to the foil. Or use nonstick foil.

8 x 3/4" slices French Bread
1 8-ounce package cream cheese, softened
1/2 cup Dried apricots or golden raisins
1 cup milk
1 teaspoon ground cinnamon
1 cup orange juice
Fresh or frozen raspberries (optional)


1. Make cream cheese filling in a large bowl. To do this, combine the cream cheese, and apricots or raisins, and 1 teaspoon ground cinnamon. Set aside.

2. Place half of the bread slices in a 3-quart rectangular baking dish. Spread with cream cheese filling mixture. Cover with the remaining bread slices.

3. In a medium bowl, combine eggs, milk, and OJ. Pour egg mixture evenly over the bread stacks, covering all the tops. Cover with plastic wrap and chill for 2-24 hours.

4. Preheat oven to 375 degrees. Line a baking pan with parchment paper or nonstick foil. Arrange breadstacks on the pan. Bake uncovered for 30-35 minutes or until golden, turning once. If desired, serve with syrup and/ or fruit. Makes 4 servings.

USE low fat cream cheese to decrease the calories!

1 comment:

  1. This looks WONDERFUL! But I'm a sucker for breakfast...