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March 2005
You can use apples or raspberries in
this super simple brunch recipe, too
Fruity French Toast Bake
1/2 cup flour
1-1/2 cups whole milk
2 Tbsp. sugar
1 tsp. vanilla
6 eggs
10 slices French bread cut into 1" cubes
1 8 oz. pkg. cream cheese, diced
1 cup fresh or frozen blueberries (if frozen, do not thaw)
2 Tbsp. sugar
1/2 tsp. Cinnamon
1/2 cup pecans, chopped


Generously grease 13x9-inch glass baking dish. Beat flour, milk, 2 Tbsp. sugar, vanilla and eggs in large bowl until smooth. Stir in bread cubes until well coated, then pour mixture into prepared pan.

Top evenly with cream cheese cubes and blueberries. In small bowl, combine 2 Tbsp. sugar, cinnamon and nuts and toss to mix. Sprinkle over blueberries and cream cheese. Cover casserole tightly and refrigerate up to 24 hours. Preheat oven to 400 degrees and bake uncovered, for 20-25 minutes until golden brown. Serves 8

Sleepy Morning Sausage

1 lb. ground pork sausage
1 cup onion, chopped
1 cup American/cheddar cheese, grated
1/2 cup prepared biscuit mix
1 cup milk
2 eggs, beaten

Brown sausage and onions, drain well and place in greased 9-inch pie pan. Sprinkle cheese on top. Mix beaten eggs, milk and biscuit mix, pour over top of other ingredients. Bake in preheated oven at 400 degrees for approx. 25 minutes or until knife inserted comes out clean. Will be slightly golden brown on top.

You can even brown sausage and onion the night before, place in pan (refrigerate) and have cheese grated to speed things up. Serve with fresh fruit but it is also great garnished with a dollop of sour cream, a drizzle of salsa or spiked with two or three green-pepper sticks for color. Serves 4.