Gourmet Recipes from the Gruene Apple Bed & Breakfast

Cinnamon Pecan Stuffed French Toast

Ingredients:

• 8-10 cups of French Bread cut into 1 "cubes. Any combination of sweet breads/pastries may be used. We like to use leftover cinnamon rolls.
• 1 (8 oz.) packages of cream cheese, cubed
• 8 eggs
• 2 1/2 cups milk (light cream or a combination)
• 1/2 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1/2 cup pecans, whole or chopped
• 1/2 heavy cream for topping.
• 1/2 cup white sugar mixed with 1 teaspoon cinnamon

12-24 hours before serving:
Spray 9" X 13" X 2" with non stick baking spray. Layer bread/pastry cubes in pan, sprinkle cubed cream cheese and pecans on top of mixture. In a large bowl, beat eggs, sugar, milk, vanilla and baking powder until well mixed. Pour over bread and cheese mixture and refrigerate until ready to bake.
Preheat oven to 350°F.
Pour 1/2 cup heavy cream over mixture and sprinkle with sugar/cinnamon mixture and bake for about 45 minutes or until a knife comes out clean. We serve this with a praline sauce.

Praline Sauce

Ingredients:

• 1/2 lb. butter
• 2 lb. bag light brown sugar
• 2 cups water
• 1 can sweetened condensed milk

In heavy saucepan melt butter. Add brown sugar and water. Cook until this mixture comes to a boil and cook for about 5 minutes. Add sweetened condensed milk and bring to another boil.