I discovered this dish last year while hosting a family reunion here in the Pocono Mountains. My niece brought it and shared the recipe. It's a great dish to make ahead of time and freeze; then you'll have a fancy but easy-to-prepare breakfast whenever you host overnight guests.
This sweet breakfast treat, from Mavis Diment of Marcus, Iowa, is a cross of caramel rolls and French toast. "It's easy to begin the night before," she shares. "In the morning, just spread on the nutty topping and bake as you are getting ready for the day."
Flavored coffee creamer is the secret ingredient in this oh-so-fast-and-easy breakfast treat the whole family will go for. “I sometimes substitute French-vanilla or caramel creamer, and add a little nutmeg and cinnamon to the eggs.”
Cathy Hall - Phoenix, Arizona
From time to time, we have stuffed French toast made from rich buttery brioche. One Father's Day when I wanted to make it for my husband, the store was out of brioche, so I tried croissants instead. They turned out to be even simpler to use.
We discovered this recipe in Mexico. We couldn't figure out what made this French toast so delicious until we learned the secret was vanilla—one of Mexico's most popular flavorings. Since then, we've added a touch of vanilla to our waffle and pancake recipes. It makes them all very tasty. —Joe and Bobbi Schott, Castroville, Texas
My in-laws own and operate an orchard, so we have an abundance of fruit fresh from the trees. This dish includes fresh apples, apple jelly and applesauce all in one recipe. It's a warm, hearty breakfast for busy days.
-Debra Blazer, Hegins, Pennsylvania
Let the aroma of baked peaches, brown sugar and cinnamon wake up your clan when you prepare this homespun dish from Geraldine Case of Anderson, Indiana. Drizzle the golden syrup that bakes at the bottom of this casserole over the tender slices of French toast.
"Our daughter and son-in-law have their own sugar works in Vermont, so we always have a supply of maple syrup, which makes this breakfast favorite even better," notes Donna Warner of Tavares, Florida. "This recipe can be expanded to feed a crowd, too."