- 1 loaf raisin cinnamon bread
- 16 oz. bag frozen or enough fresh raspberries to cover first layer of bread
- 8 oz. cream cheese, softened
- 1 1/2 C milk
- 1 C plain yogurt
- 8-10 eggs, slightly beaten
- 1-2 tsp cinnamon (to taste)
- 2 tsp vanilla
Topping
- 1/4 C soft butter
- 1/2 C brown sugar
In a 9″ x 13 ” greased baking dish, place slices of bread to cover bottom. Arrange raspberries in a layer on top of bread. Spread cream cheese on an equal amount of additional bread slices, which will become the top layer. Place bread, cream cheese side down, onto berries. Mix milk, yogurt, eggs, cinnamon and vanilla together and pour over bread mixture so that it covers top. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Mix topping and spread on top of layered french toast. Bake for about 50 minutes. Top will be slightly brown and a little crusty when done. Serve drizzled with raspberry sauce or syrup.
This completely inauthentic take on English sausage and potatoes is enormously well received by my family.
- 1 ½ lbs smoked sausage, sliced thickly
- 1 pkg (32 oz) frozen hash brown potatoes (not thawed)
- 5 green onions, sliced
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ cup grated cheddar cheese
- 1 can cheddar cheese condensed soup
- 1 soup can milk
Combine potatoes, sausage slices, green onions, pepper and garlic powder in crock pot. Stir gently to mix.
Stir together soup and milk. Pour over potato mixture. Top with shredded cheese.
Cook on low for 4-5 hours. Serves 4-6.
- ½ cup vegetable oil
- ¼ cup soy sauce
- 3 Tbsp green onions, chopped
- 2 Tbsp dry white wine
- 2 Tbsp fresh lime juice
- 1 Tbsp grated fresh ginger
- 1½ tsp brown sugar
- 2 cloves minced garlic
Combine all ingredients, pour over tuna steaks, and refrigerate 6 to 24 hours (longer is better), turning occasionally. Grill to desired doneness on each side, basting with marinade.