MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Francis Inn Cinnamon Pecan French Toast Bake
Categories: Breads, Dairy, Nuts
Yield: 16 Servings

1/4 c Butter (melted)
15 oz (2tubes) refrigerated
- cinnamon rolls
6 lg Eggs
1/2 c Heavy cream
2 ts Ground cinnamon
2 ts Vanilla
1 c Chopped pecans
1 c Maple syrup

Heat oven to 375-|F/190-|C.

Pour melted butter into an ungreased 13" x 9" glass
baking dish.

Separate cans of dough into 16 rolls, set icing aside.
Cut each roll into 4-6 pieces. Place pieces into baking
dish. In a medium bowl, combine eggs, cream, cinnamon
and vanilla. Mix well. Pour over roll pieces. Sprinkle
with pecan pieces and drizzle with maple syrup.

Bake 20 to 28 minutes or until golden brown. Cool 10-15
minutes. Drizzle icing over top. Make this recipe extra
special by adding chopped apples or blueberries...YUM!

RECIPE FROM: http://www.stfrancisinn.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Toast Strata
Categories: Breads, Eggs, Cheese
Yield: 7 Servings

12 c Bread cubes
8 oz Cream cheese; cubed
8 lg Eggs
2 1/2 c Milk
6 tb Butter
1/4 c Syrup

Grease a 3 quart rectangular baking dish. Place half
of the bread cubes in the dish. Top with cream cheese
cubes and remaining bread cubes. Combine eggs, milk,
melted butter, and maple syrup in a blender container
or mixing bowl. Process or beat with a rotary beater
until well combined.

Pour egg mixture evenly over the bread and cheese
cubes. Using a spatula, lightly press layers down to
moisten.

Cover with plastic wrap and refrigerate for 2 to 24
hours. Remove plastic wrap from baking dish. Bake,
uncovered, in a 325-|G/163-|C oven for 35 to 40 minutes
or until center appears set and the edges are lightly
golden. Let stand about 10 minutes before serving.

Serve with syrup.

Makes 6 to 8 servings.

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon Blueberry French Toast
Categories: Breads, Eggs, Dairy, Fruits
Yield: 6 Servings

3 lg Eggs
2 c Milk
1/4 c Sugar
1 ts Ground cinnamon
1 ts Vanilla extract
1/4 ts Salt
9 c Cubes of French bread
1 c Blueberries; fresh or
- thawed
Syrup

Whisk together the first 6 ingredients. Place half the
bread in a greased 5 qt. slow cooker; top with 1/2 cup
blueberries and half the milk mixture. Repeat layers.
Refrigerate, covered, 4 hours or overnight.

Cook, covered, on low until a knife inserted in the
center comes out clean, 3-4 hours.

Serve warm with syrup or jam/jelly.

Angela Lively, Conroe, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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... A sweet treat nourishes more than the body; it can lift the soul too.
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