This recipe is adapted from a breakfast treat a friend of ours prepared during back-country trips into the mountains. Now we serve it to guests at our bed and breakfast, and it's one of their favorites! The maple syrup, Vermont cheese, bread from our local baker and eggs from our own Bantam hens provide plenty of energy for skiers, hikers and bicyclists who visit our inn!
Sandwiching sausage and apples between bread slices makes this baked French toast a bit different. "I like to serve to guests who spend the night," relates Renee Olson of Kendrick, Idaho. "It's a great way to get them going in the morning."
The warm aroma of cinnamon and brown sugar helps Terri McKitrick wake her family in Delafield, Wisconsin. Convenient toast sticks topped with granola, banana and whipped cream carry them through busy autumn days.
Serving this on Christmas morning is a tradition in our home. It's wonderful because I can make it the night before and pop it in the oven while we are opening gifts. —Jill Peterson, Richfield, Wisconsin
My whole family arrives early on Christmas morning-all of them looking for this delicious French toast with its cinnamon and nutmeg butter. It's easy to make and serve-and always a hit! Children enjoy it as much as my adult guests.
"Being a frugal mom, I feed my family creative foods on a budget," writes Sharon Strouse from Millersburg, Ohio. "This is favorite of our four children and a great way to use up left-over hamburger buns. It's also a big hit when we're camping."
An egg fills the center of each savory serving of this fried bread from Terri Prudhomme of Moorhead, Minnesota. “Shredded wheat gives each slice a nice, crispy texture,” Terri assures. “Enjoy it plain or with syrup.”