Stuffed French Toast

I got this from a friend. It's another Christmas morning breakfast idea. It sounds yummy!!!

Stuffed French Toast (this makes 10 servings, I usually cut it in half for my own family)
2 packages (3oz each) cream cheese, softened
3/4 cup sliced fresh strawberries
1/3 cup confectioners sugar
1 loaf (1lb) French bread, cut into 1-inch slices (this may be a little thick, try thinner if preferred)
10 eggs
2/3 cup half and half cream or heavy whipping cream
1 teaspoon vanilla extract
Strawberry Sauce:
4 cups sliced fresh strawberries (I have used frozen whole berries too)
1/2 cup sugar
2 tablespoons water

In a mixing bowl, beat cream cheese, strawberries and confectioners sugar until combined. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. Place sandwiches in an ungreased 13-inX9-inX2in baking dish. In a bowl, beat the eggs, cream and vanilla. Pour over the bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight.

With slotted spatula, transfer sandwiches to a greased 15-in x10-in x 1-in baking pan. Discard any remaining egg mixture. Bake at 375 degrees for 15 minutes; turn and bake 10 minutes longer or until golden brown.

Meanwhile for the sauce, combine the strawberries, sugar and water in a saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired. (I have also made the sauce ahead of time as well. If you want the sauce to thicken up a bit, add a table spoon of cornstarch with the water before heating. It will thicken as it cools).

You can also reserve some extra fresh sliced strawberries for serving and powdered sugar for dusting.

Christmas Morning Casserole

This casserole is too die for! It's a family recipe from my husband's side and I made it for a big breakfast last year for the first time. Everyone loved it! I want to make this a tradition in our own home. :) Enjoy and Merry Christmas!

Christmas Morning Casserole

6 slices of bread, cubed OR 12 slices crumbs

1 lb sausage, cooked, crumbled, & drained OR 1 lb ham, cubed

1 1/2 c grated cheese

6 eggs

2 cups milk

salt & pepper to taste

1 tsp regular mustard

Mix first three ingredients in a 9x13 pan. Mix together last 4 ingredients & pour over bread mixture. You can make this the night before and put it in the fridge, then cook it Christmas morning. Bake at 350 for 45-55 minutes.

Candy Cane Brownie Lollipops

I found this really fun and easy-looking recipe in the new holiday dessert cookbook from The Pampered Chef. I told my friend about them and she wants to make them for neighbor gifts! You should give them a try!

Here's the recipe:

Ingredients:
1 pkg. (18-24 oz. or 450 g) fudge brownie mix, plus ingredients to make brownies
24 candy canes
10 oz. (300 g.) chocolate almond bark (or dipping chocolate)
additional decorations such as red jimmies

Prep Time: 20 minutes, Total Time: 1 hour, 30 minutes
Directions:
1.Line a medium sheet pan with 13" piece of parchment paper. Lightly spray with non-stick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to cooling rack.

2. Meanwhile cut off straight ends of the candy canes to form 4&1/2" (11 cm) sticks. Place candy cane tops into a resealable plastic bag and crush using flat side of a meat tenderizer; set aside.

3 Using a medium cookie scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands (Entire Brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.

4. Place almond bark into small batter bowl. Microwave according to package directions until melted and smooth. Spoon almond bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved, crushed candy canes or additional decorations and stand upright on a piece of parchment paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings.