[njbchbum]

Stuffed French Toast

8 - 12 slices bread - cinnamon swirl adds an extra kick beyond white bread
1 doz eggs
8oz cream cheese block - cubed [I prefer to use 10oz to insure coverage]
2 cups milk or comb of milk and half and half
1 tsp vanilla
seasonal fruits - about 2 cups [strawberries sliced if using them]

Bread can be cubed to made the dish like a bread pudding or can be left in slices with crust or without crust - have done both - prefer that latter method 'cause I can then remove from baking dish and cut into triangle servings to arrange on platter with any extra fruit I didn't use in stuffing.

1. Pre-heat oven to 375 degrees
2. Mix eggs, milk, vanilla and pour 12 of mixture into a butter coated 9x13 baking dish
3. Layer half of bread in mixture; turning to coat both sides
4. Distribute fruit and cubed cream cheese atop bread
5. Soak remaining slices of bread in egg mixture and layer atop fruit/cheese
Pour any remaining egg mixture over the casserole
6. Bake 30 - 35 mins til golden brown


7 Layer Salad

6 cups chopped romaine lettuce
4 cups seeded chopped tomatoes
4 cups seeded chopped cucumber
1 (16-ounce) package frozen baby peas, thawed
1/2 cup sliced green onion
2 cups sliced radishes
2 cups sour cream
1 cup mayonnaise
1/4 cup fresh lemon juice
2 teaspoons salt
1 1/2 cups shredded sharp Cheddar cheese
6 slices bacon, cooked crisp and crumbled


1. In a large trifle dish or clear deep bowl, layer lettuce, tomatoes, and cucumber.
2. In a medium bowl, combine peas and green onion, and layer on top of cucumber. Layer radishes over pea mixture.
3. In a medium bowl, combine sour cream, mayonnaise, lemon juice, and salt, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with cheese and bacon.
4. Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving.