Birthday Brunch Preparations: Boozy Baked French Toast

January 2011

I don’t have a waffle maker, and pancakes usually prove difficult for me for reasons already stated.  However, my brunch tastes lean heavier on the sweeter breakfast side of the mid-morning.  Thus, baked French toast is my sweet, sweet salvation, and I was quick to volunteer it for my birthday brunch.  There are so many possibilities, and this one was brand new in my book and a little bit boozy.  It’s my party, and I will have booze in my breakfast-lunch!


1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons pure maple syrup
1 loaf Saint Vincent Gristmill Monastery Bread
1 jar of Bonne Maman cherry preserves
1 package of Neufchatel cheese
1 package of cream cheese
toasted walnuts and pecans
5 local, free-range, eggs
1 1/2 cups soured local whole milk
1 Tablespoon pure vanilla extract
1 Tablespoon Frangelico
1/4 teaspoon salt


Melt butter in a small saucepan over medium heat. Mix in brown sugar and maple syrup, stirring until sugar is dissolved.

Pour melted butter mixture into a 9×13 inch baking dish.

Arrange bread in the baking dish in a single layer.

Spread the layer of Neufchatel cheese over the bread slices followed by the layer of cherry preserves.

Sprinkle the toasted walnuts and pecans over the preserves.

In a small bowl, whisk together eggs, whole milk, vanilla extract, Frangelico and salt. Pour over the bread.

Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350 degrees F

Remove the dish from the refrigerator, and bring to friend’s home before brunch begins.

Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Serve to good people with the rest of the good food and celebrate [again] 27 years of life!

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