DEEP
DISH
MEALS FROM THE MITTEN
secret recipe: CHERRY-BERRY STUFFED FRENCH TOAST CASSEROLE Serve 8-10 Filling 1 8oz pack softened Cream Cheese 3 tablespoons sugar da a Ferwe
in uthor G higan A
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Egg Mixture 6 eggs ½ cup half-and-half 2 teaspoons vanilla extract 1 teaspoon sugar ½ teaspoon cinnamon 1/8 teaspoon salt
Topping ¼ cup butter ¼ cup brown sugar ½ cup blueberries 1 teaspoon vanilla extract 1 tablespoon corn syrup 12 brioche slices (dry as possible) 2 cups assorted fresh berries and cherries ½ cup pure maple syrup, for garnish Fresh mint leaves, for garnish
Preheat oven to 350 F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Make Filling In a medium bowl, beat together cream cheese and sugar until smooth. Make Egg Mixture In a large bowl, whisk together eggs, half-and-half, vanilla, sugar, cinnamon and salt. Make Topping In a small saucepan, heat all topping ingredients together over medium heat until butter is melted, and everything is well incorporated.
Meals from the Mitten Cookbook Celebrating the Seasons of Michigan Buy it local at Horizon Books or nomnews.com 26
JULY/AUGUST 2018 | BAYLIFE MAGAZINE
Assemble Add 6 slices of brioche bread to cover the bottom of the baking dish, then evenly spread the filling over the bread slices. Add 1 cup of the fruit, then add remaining 6 slices of bread. Pour the egg mixture over the entire dish. Press down to soak all pieces. Evenly pour the topping over the egg-soaked bread and bake for 45 to 50 minutes, or until done. Wait 10 to 15 minutes before serving. Garnish with remaining fresh fruit, maple syrup and mint leaves.
