I'm guessing someone has a virus, or doesn't understand about
subject lines.
Allison
----- Original Message -----
From: "Janet Hardcastle" <[email protected]
To: <[email protected]
Date sent: Sun, 2 Dec 2012 17:18:04 -0500
Subject: Re: [CnD] Stuffed French Toast Casserole II
I was in a pub last Saturday night, and after drinking a few I
noticed two
very large women at the bar. They both had pretty strong
accents, so I
asked, "Hey, are you two ladies from Ireland?"
One of them snapped back, saying, "It's Wales, you idiot!"
I immediately apologized. I said, "I'm sorry. Are you two
whales from
Ireland?"
----- Original Message -----
From: "Helen Whitehead" <[email protected]
To: "cooking-in-the-dark" <[email protected]
Sent: Wednesday, November 28, 2012 5:36 PM
Subject: [CnD] Stuffed French Toast Casserole II
Stuffed French Toast Casserole II
from my friend Peggy (T & T)
12 slices French bread, about 1/2" thick
1 8 oz. pkg cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1 tsp. vanilla
1/2 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional (my added ingredient)
Spread softened cream cheese on half the bread slices. Arrange
evenly in the
bottom of a 9 x 13 x 2" baking dish which has been sprayed with
Pam or
equivalent.
*At this point you may spread the jam on top of the cream
cheese.* Arrange
the remaining slices of bread to cover the cheese. Beat together
the eggs,
sugar, milk and vanilla. Pour over bread. Cover with plastic
wrap and keep
in the fridge overnight (or 4 - 5 hours). Sprinkle top with
brown
sugar/cinnamon mixture and place dish in a 350ยบ preheated oven.
Bake about
45 minutes, or until puffed and brown. Serve immediately. Serve
with syrup
or fruit topping.
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