Saturday, March 22, 2008

Peep a boo!

My very creative sister in law made these last year--they were so darling and festive. They were such a hit with the kids-- and lovely eye candy for the women!

Charleston's Best French Toast Strata
(with hot cinnamon syrup)

Again, same sister in law, found this wonderful recipe in Charleston, SC several years ago. It is absolutely delicious and is always the first to go at Easter and other gatherings. For Easter we always have brunch fair--lots of different stratas, fruit, cinnamon rolls, juice etc. This strata is fantastic when served alongside more savory dishes--or at least sausage or bacon. Try it--everyone will love it.

French Toast

1 1/2 good white bread , cubed (pepperidge farm is dense and good)
16 oz. soft cream cheese, cut in small cubes
16 eggs, beaten
3/4 c. butter, melted
1/2-3/4 c. maple syrup
1 1/2 tsp. vanilla
5 c. half & half

Grease 9x13 baking dish (or larger) and put half bread cubes in the dish, then 1/2 of the cream cheese. You want to spread the cubes around pretty well--use your thumb. Repeat layer. Mix eggs, half & half, butter and syrup and pour over the top. Make sure all bread on top is coated well--smoosh down a bit if necessary. Cover. Refrigerate overnight. Bake at 350 for about 1 hour. Sprinkle with powdered sugar and top with hot cinnamon syrup and whipped cream.

Hot Cinnamon Syrup

1 c. sugar
1/2 c. corn syrup
1/4 c. water
3/4 tsp. cinnamon
1/2 c. evaporated milk (add last)

Combine all ingredients except milk. Bring to a boil for two minutes. Remove from stove and add evaporated milk. Serve warm.

P.S. The above picture is NOT this strata. : )

1 comment:

jill said...

What adorable cupcakes! And I've had much experience eating the French Toast Strata. It's delicious!!!