THANKSGIVING BRUNCH ~ STUFFED FRENCH TOAST with CRANBERRY MAPLE SAUCE

"I said my prayers and ate some cranberry tart for breakfast."

~William Byrd

~ Thankful

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STUFFED FRENCH TOAST with CRANBERRY MAPLE SAUCE

~ From Ramsey Canyon Inn (AZ) comes this delicious seasonal recipe, an ideal brunch before heading downtown for the annual Thanksgiving Day parade or Detroit Lion game.

(Why start the day counting calories!)

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1 8-oz. package cream cheese

2 Tbsp. sugar

1 tsp. vanilla extract

1/2 cup finely chopped walnuts

16 slices good quality French bread

8 organic eggs

1 1/2 cups half & half

1/4 cup sugar

1 tsp. vanilla extract

1 tsp. grated nutmeg

melted butter

2 cups cranberries

1 cup sugar

1 cup maple syrup

1 tsp. maple extract

• In medium bowl mix together the cream cheese, sugar, vanilla and nuts. Spread mixture on 8 slices of French bread. Top with remaining 8 slices of bread.
• In blender mix eggs, half & half, sugar, vanilla and nutmeg. Pour half of egg mixture into buttered 9x13 inch glass dish. Place French bread on top of egg mixture and pour remaining egg mixture on top. Cover and refrigerate overnight.
• The next morning brush the tops with melted butter. Bake in 350-degree oven for 30 minutes. Turn the broiler on to brown the top.
• While French toast is baking, in heavy saucepan combine cranberries, sugar, maple syrup and maple flavoring. Bring mixture to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until cranberries pop, about 20 minutes. Serve French toast topped with cranberry-maple syrup. ( 8 servings)