Blueberry Pecan Baked French Toast

4 inch baguette
6 large eggs
3 cups milk
½ teaspoon nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup butter (2 ounces)
1/4 teaspoon salt
2 cups blueberries

Syrup:
1 cup blueberries
½ cup maple syrup
1 tablespoon lemon juice

Spray 7"x11" glass baking dish. Cut baguette into 1 inch slices and arrange in one layer in baking dish. In large bowl which together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered overnight.

Pecans: Preheat oven to 350 degrees. In shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Cool and store overnight in container.

Syrup: In small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Stir in lemon juice. Store in refrigerator until morning.

Next Day: Preheat oven to 400 degrees. Sprinkle pecans and 2 cups blueberries evenly over french toast. Combine 1/4 cup butter and 1/4 cup brown sugar in sauce pan. Heat until butter in melted. Drizzle mixture over bread and bake 20 minutes, or until any liquid from blueberries is bubbling. Meanwhile, heat syrup.

Garnish: Whip cream and put dollop on top and top with either a toasted pecan or strawberry quarter, or raspberry.

Serves 10

Corn Waffles

1 ½ cups flour
½ cup cornmeal
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons sugar
2 eggs, room temperature
1 ½ cups milk
1/3 cup vegetable shortening, melted
1/3 cup (2/3 stick) butter, melted

Put flour, salt, baking powder, and sugar in a mixing bowl and stir the mixture with a fork until blended. In another bowl, beat the eggs well and stir in the milk. Combine with the flour mixture until mixed. Add the melted shortening and butter and beat until blended. Pour 6 oz. Ladle into a very hot waffle iron. Cook about 4 minutes. Garnish with powdered sugar, whipped cream, and fresh strawberries.

Raspberry & Peach Stuffed French Toast

Cinnamon Raisin Bread
6 oz. Cream cheese
4 1/2 oz. Raspberry jam
4 eggs
3/4 cup cream
nutmeg - dash
4 tablespoons butter
6 peach halves (canned or fresh)
1/2 cup sugar
Peach Schnapps or Cassis

Filling
Place cream cheese in microwave-safe dish. Microwave until softened. Stir in the jam.

Peach Topping
Heat 4 tablespoons of butter. Add 6 chopped peach halves and ½ cup sugar. Cook 2-3 minutes. Add 2 tablespoons of Peach Schnappes or Cassis. Cook to reduce brandy

Batter
Combine 4 eggs, 3/4 cup cream, and dash of nutmeg

Assembly
Spread filling on 6 slices of bread, leaving 1/2" from edges. Top with another slice of bread. Dip french toast in batter, allowing it to soak for 1 minute or so. Add butter to saute pan or griddle. Cook each side of French toast until browned. Heat 2 tablespoons of peach preserves and brush over French toast. The toast can now be held at this point until ready to cook.

Ready to Cook
Set oven to 375 degrees. Lightly grease sheet pan. Place French toast on pan and cook approximately 10-12 minutes until glaze shines. Remove from oven. Cut in half. Garnish with 2 slices of peaches, fresh raspberries, and sprig of mint. Sprinkle with confectioner’s sugar.

Blueberry Raspberry Finnish Pancake

1 ½ cups blueberries
1 cup raspberries
3 eggs
½ cup flour
½ cup milk
1 tablespoon melted butter

1/4 cup butter
½ cup brown sugar
3 tablespoons sugar

Fruit Sauce
1 cup honey
1 cup blueberries
1 orange rind grated
½ cup raspberries
splash liquor

Heat oven to 400 degrees. Place blueberries and raspberries in 8x13" pan and bring to room temperature (if frozen, place in oven to thaw). Heat 1/4 cup buter, ½ cup brown sugar, and 3 tablespoons of cinnamon until boils. Pour over fruit. Combine 3 eggs, ½ cup flour, ½ cup milk and 1 tablespoon melted butter. Whisk until smooth. Pour over fruit. Bake for 15-20 minutes.

Garnish with Fruit Sauce, whipped cream, and a couple of blueberries or raspberries.

Cinnamon French Toast with Apricot-Cheese Filling

Ingredients

½ cup, plus 2 tablespoons apricot preserves
brandy
3/4 cup ricotta cheese
1/4 cup cream cheese
½ cup Monterrey Jack cheese, grated
4 eggs
3/4 cup cream
dash of nutmeg
4 tablespoons butter
6 apricot halves
½ cup sugar
12 pieces of cinnamon raisin toast

Filling
Combine ½ cup apricot preserves and 3 tablespoons brandy. Heat to a boil, careful not to burn. Cool to room temperature. Combine 3/4 cup ricotta, 1/4 cup cream cheese, and ½ cup Monterry Jack cheese. Add cooled apricot and brandy mixture.

Apricot Topping
Heat 4 tablespoons butter. Add 6 apricot halves and ½ cup sugar. Cook 2-3 minutes. Add 2 tablespoons of brandy and flame (or cook longer to reduce brandy).

Batter
Combine 4 eggs, 3/4 cup cream, and dash of nutmeg.

Assembly
Spread filling on 6 slices of bread, leaving 1/2" from edges. Top with another slice of bread. Dip french toast in batter, allowing it to soak for 1 minute or so. Add butter to saute pan or griddle. Cook each side of French toast until browned. Heat 2 tablespoons of apricot preserves and brush over French toast. The toast can now be held at this point until ready to cook.

Ready to cook!!
Set over to 375 degrees. Lightly grease sheet pan. Place French toast on pan and cook approximately 10-12 minutes until puffy and glaze shines. Remove from oven. Cut in half. Garnish with ½ sliced apricot and teaspoon of apricot juice. Sprinkle with confectioner’s sugar. Serves 6 people