Folks (and us) really liked the French toast dishes. And the syrups, they were going back to pour more on!!
FRENCH TOAST ~ TWO WAYS –
Cream Cheese, Maple and Apple Cider Syrup
1 lb. loaf unsliced French bread
1 pkg. cream cheese -- (8 oz.) cubed
8 eggs
2 1/2 cups milk -- light cream or 1/2 & 1/2
6 T. butter
1/4 cup maple syrup
------
Apple cider Syrup:
1/2 cup sugar
4 tsp. cornstarch
1/2 tsp. cinnamon
1 cup apple cider
1 T. lemon juice
2 T. butter
Cut French bread into cubes (you should have about 12 cups).
Grease a 9X13" baking dish
Place half the bread cubes in b. dish.
Top with the cream cheese and then with the remaining bread cubes.
In a mixer bowl, mix together eggs, milk, melted butter and maple syrup till well combined.
Pour egg mixture evenly over bread and cream cheese cubes.
Using a spatula, slightly press layers down to moisten.
Cover with plastic wrap and refrigerate for 2 to 24 hours.
Remove plastic wrap and bake at 325 for 35 to 40 min. or till center appears set and edges are lightly golden.
Let stand about 10 min. before serving. Serve w/apple cider syrup.
Apple Cider Syrup:
In a small saucepan, stir together the sugar, cornstarch & cinnamon. Stir in the apple cider and lemon juice.
Cook and stir the mixture over medium heat till it is thickened and bubbly.
Cook and stir for 2 min. more.
Remove from heat and stir in butter till melted.
(my note: this was a little thick, so I cut back on the corn starch a littl an then thinned out with a little extra apple juice at service and that worked well.)
Serves 8
Cream Cheese & Strawberries
Filling:
16 oz. cream cheese -- softened
1/2 cup sugar
16 oz. frozen unsweetened strawberries
1 T. vanilla extract
1/2 tsp. ground cinnamon
Custard:
12 eggs
3 3/4 cup milk
1/2 tsp. salt
9 T. Butter -- melted
------
1 1/2 lbs. French bread
Confectioner's sugar
For the filling:
Beat cream cheese and sugar until fluffy.
Add strawberries, vanilla, and cinnamon; stir until well blended. Set aside.
For the bread:
Whisk eggs, milk, salt and butter together until foamy. Set aside.
Cut bread into cubes (should have about 18 cups)
Spread the bread cubes in a baking pan and bake for 15 min. or until dry and hard at 325. Pull out of oven to cool.
Grease a baking dish and place half the bread cubes in baking dish.
Top with the cream cheese and strawberry mixture.
Top this with the remaining bread cubes.
Pour egg mixture evenly over bread and cream cheese.
Using a spatula slightly press layers down to moisten.
Cover w/plastic wrap and refrigerate for 2-24 hours.
Remove plastic wrap and bake at 325 for 35-40 min. or till center appears set and edges are lightly golden. Dust with powdered sugar.
Let stand about 10 min. before serving. Serve with maple syrup.
12 servings
( I served it with Blueberry Maple Syrup [Lorraine’s] )
* Exported from MasterCook *
BLUEBERRY MAPLE SYRUP/SAUCE
4 c frozen blueberries
1 c maple syrup
1 tsp vanilla
1/4 tsp each: nutmeg, cinnamon and cardamom
Place all ingredients in a saucepan and bring to a simmer
Continue until reduced by half.
Description:
"Lorraine's cousins recipe - very good!!"
-----------
Just a P.S. here – when I was looking in MasterCook for the blueberry maple syrup, look what came up also…..this is such a great combination, I bet the mousse would be good also!!
* Exported from MasterCook *
Blueberry Maple Mousse
Serving Size : 10
6 egg yolks
1 pint heavy cream
3/4 cup maple syrup -- heated
1 pint blueberries
Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool.
Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.
Serves 8-10
Source:
"Massachusetts Maple Producers Association"
FRENCH TOAST ~ TWO WAYS –
Cream Cheese, Maple and Apple Cider Syrup
1 lb. loaf unsliced French bread
1 pkg. cream cheese -- (8 oz.) cubed
8 eggs
2 1/2 cups milk -- light cream or 1/2 & 1/2
6 T. butter
1/4 cup maple syrup
------
Apple cider Syrup:
1/2 cup sugar
4 tsp. cornstarch
1/2 tsp. cinnamon
1 cup apple cider
1 T. lemon juice
2 T. butter
Cut French bread into cubes (you should have about 12 cups).
Grease a 9X13" baking dish
Place half the bread cubes in b. dish.
Top with the cream cheese and then with the remaining bread cubes.
In a mixer bowl, mix together eggs, milk, melted butter and maple syrup till well combined.
Pour egg mixture evenly over bread and cream cheese cubes.
Using a spatula, slightly press layers down to moisten.
Cover with plastic wrap and refrigerate for 2 to 24 hours.
Remove plastic wrap and bake at 325 for 35 to 40 min. or till center appears set and edges are lightly golden.
Let stand about 10 min. before serving. Serve w/apple cider syrup.
Apple Cider Syrup:
In a small saucepan, stir together the sugar, cornstarch & cinnamon. Stir in the apple cider and lemon juice.
Cook and stir the mixture over medium heat till it is thickened and bubbly.
Cook and stir for 2 min. more.
Remove from heat and stir in butter till melted.
(my note: this was a little thick, so I cut back on the corn starch a littl an then thinned out with a little extra apple juice at service and that worked well.)
Serves 8
Cream Cheese & Strawberries
Filling:
16 oz. cream cheese -- softened
1/2 cup sugar
16 oz. frozen unsweetened strawberries
1 T. vanilla extract
1/2 tsp. ground cinnamon
Custard:
12 eggs
3 3/4 cup milk
1/2 tsp. salt
9 T. Butter -- melted
------
1 1/2 lbs. French bread
Confectioner's sugar
For the filling:
Beat cream cheese and sugar until fluffy.
Add strawberries, vanilla, and cinnamon; stir until well blended. Set aside.
For the bread:
Whisk eggs, milk, salt and butter together until foamy. Set aside.
Cut bread into cubes (should have about 18 cups)
Spread the bread cubes in a baking pan and bake for 15 min. or until dry and hard at 325. Pull out of oven to cool.
Grease a baking dish and place half the bread cubes in baking dish.
Top with the cream cheese and strawberry mixture.
Top this with the remaining bread cubes.
Pour egg mixture evenly over bread and cream cheese.
Using a spatula slightly press layers down to moisten.
Cover w/plastic wrap and refrigerate for 2-24 hours.
Remove plastic wrap and bake at 325 for 35-40 min. or till center appears set and edges are lightly golden. Dust with powdered sugar.
Let stand about 10 min. before serving. Serve with maple syrup.
12 servings
( I served it with Blueberry Maple Syrup [Lorraine’s] )
* Exported from MasterCook *
BLUEBERRY MAPLE SYRUP/SAUCE
4 c frozen blueberries
1 c maple syrup
1 tsp vanilla
1/4 tsp each: nutmeg, cinnamon and cardamom
Place all ingredients in a saucepan and bring to a simmer
Continue until reduced by half.
Description:
"Lorraine's cousins recipe - very good!!"
-----------
Just a P.S. here – when I was looking in MasterCook for the blueberry maple syrup, look what came up also…..this is such a great combination, I bet the mousse would be good also!!
* Exported from MasterCook *
Blueberry Maple Mousse
Serving Size : 10
6 egg yolks
1 pint heavy cream
3/4 cup maple syrup -- heated
1 pint blueberries
Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool.
Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.
Serves 8-10
Source:
"Massachusetts Maple Producers Association"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
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