It was a festive and super-crazy-fun night. I knew it was going to go very late (I got to bed at 5:00am!) - so I had prepared a make-ahead brunch dish from Holly Clegg's newest cookbook, Holly Clegg's trim&TERRIFIC Too Hot in the Kitchen. The recipe is given below and I must say the girls all loved it! There was just a bit left over after they left - surprised but thankful as I found that it was just as good reheated as when it came right out of the oven!
This one gets a 4-Star rating from me with a notation in the front of the cookbook to be made in the future. That's what I do in all my cookbooks - I write in the front inside cover only the 4-star recipes along with their page number. Makes for a quick reference when trying to locate recipes later on.
Enjoy!
ONE DISH OVEN BAKED FRENCH TOAST
Makes 10 servings1 large loaf French Bread, cut into 1-inch thick squares (whole wheat my be used)
1 (10 oz) jar seedless all natural blackberry fruit spread
1 (8 oz) package reduced-fat cream cheese
1/3 cup sugar
1/4 cup skim milk
2 eggs
4 egg whites
1/2 cup light brown sugar
2 cups fat-free half-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Coat 13x9x2-inch baking pan with nonstick cooking spray
Place half of French bread squares in prepared baking pan. In microwave-safe dish, heat fruit spread until melted, stirring occasionally. Drizzle over bread.
In bowl, beat together cream cheese, 1/3 cup sugar and milk until smooth. Drop over bread mixture and cover with remaining French squares.
In large bow, whisk together eggs, egg whites, brown sugar, half-and-half, vanilla and cinnamon. Pour mixture evenly over bread. Gently press bread into liquid mixture, cover, and refrigerate as time permits, preferably overnight.
Preheat over 325 degrees. Bake, covered, 30-35 minutes. Uncover and bake 5-10 minutes more or until bread is golden.
