Is it spring yet?
Sunday morning we awoke to SNOW.
The picture above is one of the
trees in front of my house.
AND it snowed off and on much of the day.
But all is well.
Instead of becoming depressed I made
Baked French Toast with Raspberries.
It's your lucky day because
I'm going to share the recipe with you.
Baked French Toast with Raspberries
5 eggs, beaten
1 ½ c milk
7 Tbsp. granulated sugar
1 (8oz) 1/3 less fat cream cheese
Butter for dish
1 loaf of French bread (sliced)
2 pints of raspberries
1. Mix together the eggs, milk and 4 tbsp sugar. In another bowl combine cream cheese with 1 tbsp sugar. Butter a 2 ½ quart backing dish.
2. Quickly dip half of the French bread slices into the egg mixture and arrange them in a slightly overlapping layer on the bottom of the dish. Top with bits of half the cream cheese and half the raspberries. Repeat with remaining brioche, cream cheese and raspberries. Pour remaining egg mixture over the top and sprinkle entire dish with 2 tbsp sugar. Cover with plastic wrap and chill for 4 hr or up to 24 hr.
3. Heat oven to 350°F. Remove plastic wrap and bake strata until eggs are set and top is golden, about 55 min; cover with foil if top gets too brown. Dust with confectioners’ sugar and serve warm or at room temperature. Serves 6.
Wednesday I'll get back to business with another writing tip.
How was your weekend? Did you have snow on your porch? What did you have for breakfast Sunday?
Ya gotta love the weekend!