Stir It Up: Father's Day Breakfast - WFMJ.com News weather sports for Youngstown-Warren Ohio

Stir It Up: Father's Day Breakfast

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Father’s Day Breakfast

Cherry French Toast

French toast:

1 loaf white bread, cut into cubes

1/2 loaf French bread, cut into slices

4 cups frozen cherries (rinsed and drained)

7 eggs

1 1/2 cups milk

1 1/2 cups half-and-half

2 teaspoons vanilla extract

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup sugar

Topping:

1/2 cup butter, melted

1 cup brown sugar

2 tablespoons corn syrup

1 cup chopped walnuts or pecans

Place the bread cubes into a lightly buttered 9x13 pan. Evenly divide the cherries over the bread. Take ten one-inch slices of French bread and place over the cherries. In a bowl beat the eggs, milk, sugar, cream, vanilla, nutmeg and cinnamon. Pour the egg mixture over the French bread slices. In another bowl mix the melted butter, brown sugar, corn syrup, and chopped nuts. Spread the brown sugar- nut mixture over the bread, cover with foil and refrigerate overnight. In the morning, preheat the oven to 350 degrees. While the oven is warming up, take the French toast out of the refrigerator and allow to warm to room temperature. Uncover and bake in the preheated oven for 60 minutes, covering with the foil for the last 15 minutes. Remove form the oven and allow the dish to cool about 10 minutes before serving.

Mixed Berry French Toast

French Toast:

12 slices day-old white bread, cut into cubes

2 (8 ounce) packages cream cheese, cut into small cubes

1/2 cup fresh blueberries

1/2 cup fresh raspberries

12 eggs

2 cups milk

1/3 cup honey or syrup

Fruit Syrup:

2 cup sugar

4 tablespoons cornstarch

2 cup water

1 cup fresh blueberries

1 cup fresh raspberries

2 tablespoons butter

Place half of the bread cubes into a slightly buttered 9 by 13 inch baking dish. Place the cream cheese cubes over the bread cubes in to baking dish. Sprinkle both types of berries over the cream cheese and top with remaining bread cubes. Meanwhile, in a large bowl, beat the eggs, milk, honey or syrup and whisk well. Pour the egg mixture over the bread mixture, cover and put in the refrigerator overnight. In the morning, preheat the oven to 350 degrees. While the oven is heating up, take the French toast out of the oven and allow to come to room temperature. Bake in the preheated oven COVERED for 30 minutes then uncover and bake another 30 minutes or until golden and set. To make the fruit syrup, just combine the sugar, cornstarch and water in a saucepan and bring to a boil. Boil for 3 minutes over medium heat while whisking constantly. Add the berries and lower the heat so that it will simmer for about 8 minutes or until the blueberries burst. Stir in the butter until melted. Serve warm over the French toast. This can be made a day ahead and stored in the refrigerator and just heated in the morning.

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