Christmas French Toast Dippers



Christmas French Toast Dippers

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*1 pound 8 ounce Loaf Texas Toast, each slice cut into 3 strips, cut strips first so they can dry out a little before dipping
*8 Eggs
*1/4 cup Heavy Whipping Cream
*1/4 cup Milk
*2 teaspoons Ground Cinnamon
*1/4 cup Brown Sugar
*1/4 cup Powdered Sugar
*2 teaspoons Ground Cinnamon, mix in with powdered sugar
*Pinch Sea Salt
*1 tablespoon Vanilla
*1/4 teaspoon Almond Extract
*cooking spray or melted butter in food safe sprayer, for baking
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In a medium-sized bowl beat together the eggs, cream, milk, cinnamon/powder sugar, brown sugar, salt, vanilla and almond extract.

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Crunchy Topping

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*2 and 1/2 cups Holiday Captain Crunch Cereal, crushed into crumbs
*1 and 1/2 cups Plain Panko Bread Crumbs
*3 tablespoons Melted Butter
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In a bowl combine cereal and bread crumbs and drizzle in melted butter, stir together. Set aside.

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Instructions:

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Place the the 2 bowls by each other egg mixture and cereal mixture, quickly dip each individual bread strip into the egg mixture and flip to get both sides coated. Then place into the cereal mixture making sure all sides are coated well with the cereal mixture.
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Set coated strips onto a parchment covered 1/2 baking sheet, I used 2 parchment 1/2 covered baking sheets.

After dipping all strips/dippers are coated, then flash freeze 30 minutes to hour.
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Remove from the freezer and place in 2 ziplock freezer bags and freeze until ready to use.

I would use them within a couple of weeks for best results.

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Bake in a preheated 425*F. oven for 15 to 20 minutes, using Silpats or parchment paper on a half baking sheet for crispy outside texture and spray the tops with Pam cooking spray or put melted butter in a food sprayer on the Christmas French toast dippers.
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Note: You can also remove strips/dippers from the freezer in small amounts and bake in small batches on 1/4 baking sheet.

Dip crispy baked French toast dippers in maple syrup, vanilla yogurt or in any syrup or sauces of your choice.

Recipe adapted from Food Network

 

Enjoy!

Lindy

 

 

 

Cranberry Muffins

Cranberry Muffins

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Special Supplies:

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*Muffin pan

*Cupcake Liners

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Ingredients and Instructions

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Cream together:

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*3 tablespoons Butter, room temperature

*4 ounces Greek Yogurt Cream Cheese

*2 cups Sugar

*1 teaspoon Almond Extract

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Add to creamed mixture:

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*1 and 1/2 cups (12 ounce can) Evaporated Canned Milk

Dry ingredients:

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*2 cups All-Purpose Flour, sifted

*1 teaspoon Salt

*3 teaspoon Baking Powder

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Whisk dry ingredients together and then add to wet ingredients. Mix with electric mixer until smooth.

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Mix together and then add to muffin batter:

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* 2 cups Raw Cranberries, washed and drained

* 2 tablespoons All-Purpose Flour, to coat Raw Cranberries

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Fold in flour covered Cranberries into muffin batter.

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In Muffin Pan and I like to use cupcake liners. Fill each cup 3/4 full with batter and bake at 350* F. for about 25 minutes.

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Makes 2 dozen Cranberry Muffins.

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Top them with warm Butter Cream Sauce.

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Butter Cream Sauce

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*1/2 cup Butter

*1/2 cup Sugar

*1/2 cup Whipping Cream

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In a Sauce Pan on medium heat bring the following ingredients to a boil and then pour over individual muffins and serve.

 

Enjoy!

Lindy