r the French toast: Butter a 9-by-13-inch baking dish. Arrange the
efrigerate.
Place 6 slices French toast in bottom of greased 9
anberries and apples--whisk together the apple cider, corn syrup,
or best results,
To make the French toast:
Place half of the bread cubes in a greased
>Refrigerate until bread absorbs the egg mixture, turning once.
small bowl, mix the mascarpone, marmalade, grated
ry smooth and elastic. (For best results, use standard mixer with
rough the bottom crust
To make the hazelnut spread: Place chocolate chips
d cinnamon.
Keep the syrup warm. (The syrup can be
In large bowl, combine all french toast ingredients except the bread and beat until smooth.
Spray large nonstick skillet or griddle with nonstick cooking spray.
Heat over medium high heat until hot.
Dip each slice of bread in egg mixture and add to skillet.
Cook 2 to 4 minutes on each side or until golden brown.
Top each serving with banana slices and pecans and drizzle with syrup.
mix 1/3 cup sugar, the cornstarch and orange juice until
/2 cups.
FOR FRENCH TOAST: whisk together eggs, remaining 1
For the syrup:
Combine the sugar and orange juice in
nerously with butter.
Cut the bread crosswise into twenty 1
large bowl.
Add the milk, cream, peach puree and
Cream cheese filling:
Combine the cream cheese, sugar and vanilla
FRENCH TOAST:
In a small bowl,
u should feel the granules of sugar in the butter). Set aside