from the kitchen of Marion Albright, The flavors of apples and raisins blend beautifully to create an elegant yet simple and fast breakfast. Serve this with a drizzle of maple syrup or caramel and a dollop of sweetened whipped cream as a lovely way to start the day. Prep time: Cook time: Serving size: 12
Calories per serving: 479
1 1-pound loaf cinnamon raisin bread cubed
1 (8-oz) pkg cream cheese diced
1 1/2 c peeled and diced apples
1 1/2 craisins
2 1/2 c half and half or cream
6 tbs butter melted
1/3 c maple syrup
1/2 c brown sugar
1/4 c cream
1/4 c butter
1/8 tsp salt
2 tsp vanilla extract
In a large bowl, beat the eggs with the half-and-half, butter, and maple syrup. Pour this over the bread mixture. Cover with plastic wrap and press down so that all bread pieces are soaked. Refrigerate for at least 2 hours or overnight.
Preheat oven to 325°F. Bake for 45 minutes. Let stand for 10 minutes before serving.
Mix the brown sugar, cream, butter, and salt in a saucepan over medium-low heat. Whisk while cooking for 5 minutes or until the sauce gets thick. Add vanilla and cook for 1 minute. Remove from heat, cool slightly, and pour into a jar.
TIP: Freeze the cream cheese until just barely solid for easier dicing.