English Rice Pudding
20 fluid oz. whole milk (hot)
1/3 cup pudding rice
1/3 cup sugar (brown is good)
1 T butter
Wash rice, place into a 1 ½ pint oven proof dish with sugar. Pour on milk, top with butter and stir. Bake at 350 degrees for l ½ hours.
Make-Ahead: Crockpot Breakfast Apple Cobbler
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.
-Earleen1
Chocolate-Stuffed French Toast
Chocolate-Stuffed French Toast
1 loaf (1 pound) day-old French bread
1 cup milk chocolate chips
5 eggs
1-1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1. Coat a 9″ x 13″ baking dish with nonstick cooking spray. Slice the bread into 1-1/2-inch-thick slices. Using a sharp small knife, cut a 2-inch long slit horizontally in one side of each bread slice, cutting 3/4 of the way through, creating a pocket in each.
2. Spoon 2 heaping teaspoons chocolate chips into the pocket of each bread slice; press to close. Place filled slices into the baking dish.
3. In a medium bowl, whisk together the eggs, milk, cinnamon, and vanilla. Pour mixture evenly over the bread, turning the pieces over to coat completely. Cover with plastic wrap and refrigerate for several hours or overnight.
4. Preheat the oven to 400° F. Bake the stuffed bread, uncovered, for 20 to 25 minutes, or until golden brown.
Recipe adapted from and courtesy of Hershey Foods Corporation
