BAYLIFE Magazine July/August 2018

Page 26




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


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.

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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.

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