Having friends and family in for brunch on a Sunday morning is a very relaxed form of hospitality. A great deal of the preparation can be done the day before to keep things moving smoothly, especially, if like us, you are doing this after church.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

This brunch dish is wonderful, but not complicated, and can be prepared in advance. The only adjustment needed will be when cooking the French toast. Since you will have chilled it overnight, you will want to allow time to warm the bread all the way through, without burning it, so a lower heat may be needed. The syrup can be re-warmed in the microwave.

A large bowl of fruit salad makes a good and very simple side dish. The one I have added here is a combination of oranges, kiwi, grapes and apple in a honey-spice dressing. Of course, other fruit can be added. Along with coffee, tea and juice, or maybe a fruit punch, you are ready to enjoy a wonderful meal with your family and friends.

Stuffed French Toast

1 8-ounce package Neufchatel (low-fat) cream cheese, softened
1 cup apricot jam
1-teaspoon vanilla
1/2 cup finely chopped pecans
1 16-ounce loaf sweet French bread
4 eggs
1 cup whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/2 cup orange juice

In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1-teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside. Cut the bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1-1/2 tablespoons of the cheese mixture.

Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture becomes smooth syrup.

Beat together eggs, whipping cream, cinnamon and the 1/2-teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300-degree oven while cooking remaining slices.

To serve, drizzle warm syrup over the hot French toast. Delicious!

Serves 5 to 6

Tip: For a lower fat version, use 1 cup refrigerated egg product in place of whole eggs and 1 % milk instead of whipping cream. It is still excellent and a little easier on the waistline.

Fruit Salad with Honey-Spice Dressing

4 oranges, pared and sliced
2 kiwi, pared and sliced
1-cup fresh seedless red or green grapes, halved
1 Fuji or Cameo apple, cored and cubed

Combine the fruit in a serving bowl and add dressing to taste.

For dressing combine 1/4 cup fresh lemon juice, 1/4 cup honey and 1/2-teaspoon ground cinnamon. Whisk and pour over fruit.

Suzanne Merrill
http://theheartofthehomeblog.blogspot.com
- A recipe and hospitality blog.

Article Source: EzineArticles.com

Web recipes-on-the-net.com

Autumn Fritter Recipes by Jessica Gerald
Breakfast Recipes – French Toast by Jill Seader
Donut Making The Lost Art by Ed Chastain
Doughnuts Are the All Round Perfect Dish For Any Event - Everyone Loves a Great Doughnut by Adam Mochrie
Doughnuts Delight by Joseph Devine
Easy French Toast Recipes by Lucas Robi
Fried Breads From Around The World by Dennis R Weaver
Funnel Cake Recipe - How To Make Funnel Cakes by Sarah Callen
How to Make French Toast by Doug M Stewart
How to Make French Toast - You Can Do That by Dennis Watson
How to Make Homemade Fastnachts by Shelly Hill
How to Make Indian Tacos by Shelley M DuPont
New Orleans Recipes - Calas Tous Chauds (Rice Fritters) by Edgar Dapremont
Old-Fashion Doughnut Recipes From Grandma's Old Metal Recipe Box by Linda Carol Wilson
Old Fashion Navajo Fried Bread by Joseph Parish
Raspberry Burst French Toast by Harriet Hodgson
Stuffed French Toast For a Great Brunch by Suzanne Merrill
The Original Old Fashion Paczki Recipe by Andrew Krause
Try These Delicious Apple Recipes - Indiana Apple Pudding and Baked Apple Doughnut Fritters by Linda Carol Wilson

< Back to Fried Bread Recipes