Saturday, June 30, 2012

Cherry French Toast From a Michigan Garden

Yes, we're all hot hot hot these days.  But as Gail says, we're thankful we can water the garden until the rains come again.  In the meantime, how about some Cherry French Toast?
This recipe was recommended by PJ, who visits The Farm every time she's in Springfield.  Here's a little glimpse of her Michigan garden.

 Love this little angel basket garden.

And here's her recipe:

Cherry French Toast
1 loaf of thick-cut bread -- Lay out the bread in a 9 x 13 pan.  PJ kept hers in slices, the picture shows the slices cubed.

Mix together -- 6 eggs, 1 cup half-&-half, 1 1/2 cup milk, 1 t vanilla, 1/2 t nutmeg, and 1/2 t cinnamon.  Pour over the bread.

Sprinkle 1 cup pecans and 1 cup dried cherries  over bread and egg mixture.

Cover well and refrigerate overnight.

Mix 2 T butter, 3/4 cup brown sugar, and 2 T dark karo syrup.  Sprinkle over cherries & pecans.  Bake 350 for 45 minutes without covering.

If you're a Farm visitor and would like to share a recipe and a picture of your garden, leave a comment or e-mail us. 
We'd love to hear from you :)

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