STUFFED FRENCH TOAST

The perfect breakfast or brunch dish…. This is perfect for a special birthday treat!
Ingredients




1 8 oz pkg cream cheese, softened
1 tsp vanilla
1/2 c chopped pecans or walnuts
1 loaf firm textured white bread
4 eggs
1/2 c whipping cream
1/2 tsp vanilla
1/2 tsp nutmeg
1 12 oz jar seedless raspberry jam or apricot preserves
1/2 c orange juice
Directions
Beat cream cheese and 1 tsp vanilla until fluffy
Stir in the nuts
Spread about 1 1/2 tbsp mixture on a slice of bread
Top with a 2nd slice (like a sandwich)
Repeat until bread and filling are used
Beat together eggs, whipping cream, 1/2 tsp vanilla and nutmeg
Dip the "sandwiches" in the egg mixture
Cook on a lightly greased griddle until golden brown, turn to cook the other side
Keep the cooked french toast warm in a 200F oven on a baking sheet
To make the topping
Heat together the jam and orange juice
Serve the French Toast Sprinkled with powdered sugar and topped with sauce

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READER RECIPE SUNDAY

This recipe is courtesy of my daughter Carolyn Kenny Reardon of Payson, AZ
Enjoy!



CAL’S QUICHE
This recipe makes two Quiches, but you can divide the recipe in half if you only want to make one.

Ingredients
1/2 pound thick sliced bacon
(8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese,shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese,grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

Directions
Preheat oven to 350 degrees F . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside..
Heat olive oil in skillet over medium heat. Saute ham until lightly browned. Remove from heat. Mix it in a small bowl with the bacon.
Divide sour cream, and spread into pie crusts sprinkle with salt and pepper. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

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