Saturday, November 27, 2010

Raspberry-Cinnamon French Toast

12 slices cinnamon bread, cubed
5 eggs, beaten
1 3/4 C milk
3/4 C packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 C slivered almonds
1/4 C butter, melted
2 C fresh raspberries

Place bread cubes in a greased 13x9 in baking dish. In a bowl, combine the eggs, milk, 3/4 C brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and 1/4 C brown sugar; drizzle over the top.

Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle raspberries and bake 10 minutes longer or until a knife near the center comes out clean. Yield 6-8 servings

Swedish Cinnamon Coffee Cake

1 Tbl. yeast

2 cups flour

3 Tbls. sugar

1 tsp. salt

2/3 cup milk

1/4 cup butter

3 eggs

Cinnamon Topping: 3/4 cup sugar, 3 Tlbs. butter, 2 tsps. cinnamon mixed together

Combine yeast, flour, sugar, salt. Heat Milk and add butter and cool to lukewarm. Add to dry ingredients along with eggs. Beat on low for three minutes. Turn into 2 well-greased 8" cake pans. Sprinkle with Cinnamon Topping. Cover and let rise 30-40 minutes. Bake 375, 20-25 minutes. Frost with think powdered sugar icing if desired.