Updated: 04/13/2017 10:19 AM
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Easter Brunch Ideas: A Fruity Spin on French Toast
1 cup maple syrup
1 large loaf French bread, cut into 2 inch cubes
4 to 6 ounces cream cheese, cut in small cubes
3 cups milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups fresh raspberries
3/4 cup brown sugar
3 to 4 tablespoons butter
Extra maple syrup or raspberry syrup (optional)
Spray a 9×13 inch baking dish with cooking spray. Pour 1 cup maple syrup into the baking dish, spreading in an even layer. Add the bread cubes to bottom of dish. Whisk together eggs, milk, cinnamon and vanilla. Pour the egg mixture over the bread. Cover with foil and place in refrigerator overnight. When ready to bake, preheat oven to 350 degrees. Uncover casserole and sprinkle fresh raspberries and cream cheese pieces over the top. Next, top with brown sugar and dot top with small pieces of butter. Cover loosely with foil. Bake for 50 to 60 minutes. Remove foil and bake another 10 to 15 minutes until all the liquid is absorbed and the top is bubbly. Let cool a few minutes before cutting into squares and serving. You can serve this with maple or raspberry syrup, if you like.
½ cup honey
¼ cup pineapple or orange juice
¼ cup vegetable or canola oil
2 teaspoons poppy seeds
8 to 10 cups assorted fresh fruit
Shake up first 4 ingredients in a jar. Shake well until it starts to thicken. Right before serving toss dressing with fresh fruit. You may not need all the dressing. Extra dressing keeps in the fridge for up to a week.
Don’t toss the fruit with the poppy seed dressing more than an hour before serving or it will start to break down the fruit. The dressing can be made a few days ahead and refrigerated. Just shake well before serving. Extra dressing is great on green lettuce or spinach salads!