Today I’m guest posting over at the The Kennedy Adventures while Dianna’s on maternity leave. Stop by and get some great breakfast ideas for your own family or to give as a gift!
Michael and I were watching Diners, Drive Ins, and Dives a week or so ago, and a French Toast was featured that we both drooled over. It was late at night, though, and neither of us wanted to go get something to write down the ingredients. We thought surely we’d remember it or be able to find it on the Food Network website the next day. No such luck. But we decided we remembered just enough to wing it, and I already had an idea or two about putting my own spin on it. So here it is:
Crispy French Toast with Raspberry Cream Cheese!
- 6 eggs
- 1/4 cup heavy cream
- 1 Tbsp vanilla extract
- 8 oz. cream cheese, softened
- 3 tsp raspberry preserves
- 4 pieces Texas Toast (or other thickly sliced bread), sliced in half on diagonal
- 2 1/2 cup finely crushed corn flakes
- chocolate syrup
- Preheat electric skillet to 325 degrees or skillet to medium-high.
- Whip eggs, cream, and vanilla and plan in shallow pan for dredging.
- Place corn flakes in another shallow pan.
- Whip cream cheese and raspberry preserves until fluffy.
- Dip bread in egg mixture, soaking both sides thoroughly.
- Then dip bread in cornflakes, lightly coating both sides.
- Cook, turning once, until both sides are golden brown.
- Place a small scoop of the cream cheese mixture on top of each piece of French Toast and drizzle with chocolate syrup.
This recipe serves four, but is so quick and easy it would be perfect to double or triple for a crowd.
1 1/2 cups cubed prime rib
1 medium onion chopped and sautéed in a little butter
1 1/2 cups pepper jack cheese, grated
6 eggs beaten
1 cup milk
1/2 cup half and half
dash of nutmeg
salt and coarse-ground black pepper to taste
1 Jiffy pie crust mix, made according to directions on box
Preheat oven to 400 degrees.
Line 9 inch deep dish pie plate with crust.
Evenly spread prime rib and onions into crust.
Beat eggs, then added milk, half and half, nutmeg, salt and pepper.
Whisk all together then stir in cheese.
Pour mixture over beef and onions.
Bake for 45 minutes.
Leftovers of this fabulous dish were waiting for me in the fridge when I went into Lexington last Tuesday to stay with my aunt Beverly. I can’t tell you how delicious it was! So pin this, or print it and tuck it away if you’re planning on having prime rib for Christmas 🙂
Priced at just $4.99, it is now available in every format your little heart could desire at Smashwords, or, if you prefer, it’s also for sale in a Kindle version at Amazon or a Nook version at Barnes and Noble!