Baked Cinnamon French Toast

Another PW recipe - I promise your kids will love it!

Baked Cinnamon French Toast

1 loaf crusty sourdough or french bread

8 eggs

2 c. milk (whole or 2%)

1/2 c. heavy (whipping) cream

3/4 c. sugar

2 T. vanilla

Topping:

1/2 c. flour

1/2 c. packed brown sugar

1 t. cinnamon

1/4 t. salt

1 stick cold butter, cut into pieces

Grease 9x13 pan with butter. Tear bread into chunks and evenly distribute in pan.

Mix eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight.

In seperarate bowl, mix flour, brown sugar, cinnamon, and salt. Add a dash of nutmeg if desired. Add butter pieces and cut into dry ingredients until crumbly. Store in ziplock bag in fridge until ready to use.

Preheat oven to 350. Uncover casserole and sprinkle topping all over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour for a more firm texture. Serve warm with butter and maple syrup. Serve fresh fruit alongside to feel better about yourself.

Toffee Almond Sandies

This is a magical cookie that tastes like an almond cookie mixed with a butter cookie mixed with chunks of toffee bits. Thanks Auntie Sheryl for this awesome recipe...it's one of my favorites!

Toffee Almond Sandies

1 c. butter, softened

1 c. sugar

1 c. powdered sugar

1 c. oil

2 eggs

1 t. almond extract

3 1/2 c. flour

1 c. whole wheat flour (can substitute)

1 t. baking soda

1 t. cream of tartar

1 t. salt

2 c. chopped almonds

6 oz. toffee bits, or 5 chopped Heath bars

Additional sugar for rolling

Cream butter and sugars. Add oil, eggs, and extract. Combine flours, baking soda, cream of tartar, and salt. Gradually add to creamed mixture. Stir in almonds and toffee bits. Roll into balls and roll in sugar. Place on ungreased cookie sheets and flatten with a fork. Bake at 350 for 12-14 minutes. This makes a lot (like 5 dozen), but keep well and freeze well!