Baked French Toast breakfast

Baked French Toast

16-ounce loaf French bread
8 large eggs
1 cup half-and-half
1 cup milk
½ teaspoon salt
1 Homemade Gourmet® Spiced Dip Mix
1 teaspoon vanilla

Praline Topping
1 cup butter, softened
1 Homemade Gourmet® Old-Fashioned Apple Crisp
½ cup brown sugar, packed
¾ cup pecans
½ teaspoon nutmeg
maple syrup or honey for serving

Slice bread into 1-inch slices. Arrange the slices in a generously buttered 13x9x2 baking dish in 2 rows, overlapping the slices.
In a large bowl, combine eggs, half-and-half, milk, vanilla, Spiced Dip Mix and salt; beat with mixer or whisk until blended, but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices. Cover with foil; refrigerate overnight.

Preheat oven to 350 degrees. Combine praline topping ingredients (apple crisp mix, brown sugar, pecans, nutmeg) in a medium bowl and spread evenly over bread.
Bake for 55-60 minutes, or longer; until puffed and golden. Serve with maple syrup or honey.

Cranberry Poinsettias

¼ cup Homemade Gourmet® Cranberry Margarita Party Blender Mix*
1 cup cranberry juice cocktail
1 cup orange juice
3 cups crushed ice
½ cup vodka**


1. Place all ingredients in a blender and mix on high for 1 - 2 minutes or until desired consistency is reached. Pour in glasses and serve. Garnish with orange slices or mint leaves, if desired.
2. To make this on the rocks, pour all ingredients, excluding the ice, into a pitcher and stir until the mix is completely dissolved. Serve over ice. Garnish with orange slices or mint leaves, if desired.

Serves 6, 8-ounce glasses for each recipe
*This mix will make 4 recipes for a total of 24, 8-ounce glasses.

**To make a non-alcoholic version, omit the vodka and follow all other directions as written.