Wednesday, December 15, 2010

Blueberry French Toast Bake

Blueberry French Toast Bake

1/2 c. flour
1 1/2 c. whole milk
2 T. Sugar
1 tsp. vanilla
6 eggs
10 slices of bread (cubed)
3 oz of Cream Cheese
1 c. fresh or frozen blueberries (if using frozen, do not defrost!)
1 c. chopped pecans
2 T. Sugar
1/2 t. cinnamon

Mix flour, milk, 2 T. sugar, 6 eggs. Beat until well mixed
Add cubed bread, pour into a 9 x 13" greased pan, sprinkle cubed cream cheese and blueberries over the top
cover tightly and refrigerate for up to 24 hours
Preheat oven to 350 degrees,
Mix nuts, 2 T. sugar and cinnamon, sprinkle over the top. bake uncovered for 30 minutes.

Enjoy!

Coffee Ice Cream Punch!

Coffee Ice Cream Punch
1 gallon of strongly brewed coffee ( vanilla, mocha, or peppermint)
1 pt. of coffee ice cream (or mocha )
1/2 gallon of vanilla ice cream
1 pt. heavy cream (whipped and chilled)
Blend cooled coffee and half of the Vanilla ice cream, stir until a thick consistency
Chill mixture in your punch bowl
When you are ready to serve, scoop all the remaining ice cream into the punch bowl and top with the whipped cream!
Serve immediately. Yummy! A great alternative to Egg Nog. Makes about 20 to 30 cups.