RECIPES
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Make-Ahead French Toast With Cranberry Maple Sauce
Ingredients
8 oz. cream cheese, softened
3/4 cup sugar
1/4 cup margarine
2 teaspoons vanilla
1 teaspoon cinnamon
4 eggs
2 1/2 cups milk
1 lb. French bread loaf or challah, cut into 1 1/2-inch slices
1 cup cranberries
Cranberry Maple Sauce:
1 cup pancake syrup
2 cups cranberries
2 tablespoons sugar
Directions
This recipe can be prepared as directed, covered and refrigerated overnight. Uncover, and bake as directed.
Beat cream cheese, sugar, margarine, vanilla and cinnamon in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in milk. Pour cream cheese mixture over bread and cranberries in large bowl; toss lightly. Let stand 15 minutes, rearranging bread in bowl occasionally to moisten evenly. Arrange bread and cranberries in rows in greased 13- by 9-inch baking pan. Pour remaining cream cheese mixture over bread. Bake 40-45 minutes or until golden brown.
Serve with Cranberry Maple Sauce: Bring syrup to a boil in medium saucepan. Add cranberries and sugar. Cook over low heat 10 minutes, stirring occasionally. Cool slightly. Serves 10-12
