"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Fruit Pocket French Toast Recipe

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This recipe for Fruit Pocket French Toast, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Wolfe (Olive's Lineage)
Added: Wednesday, August 5, 2009


1/2 cup butter
1 c. brown sugar, firmly packed
1/2 c. maple syrup
1 c. pecans (optional)
Loaf (at least 12 slicees of sliced bread)
1/2 c. butter, softened
2 c. canned or fresh fruit (anything except melon or grapes). Drain canned fruit
8 eggs, beaten
3/4 c granulated sugar
2 tsp. cinnamon
2 c. heavy cream
2 tsp. vanilla extract
Powdered sugar to sprinkle

Heat 1 stick of butter, brown sugar and maple syrup in a microwave safe bowl on HIGH for 2 1/2 minutes or in a pan on the stove, stirring constantly, until the butter is melted.

Spray a 9 x 13 pan and pour the syrup mixture into the pan. If desired, sprinkle with pecans.

Lay out 12 slices of bread. Spread softened butter on one slice of bread. Top it with fruit. Spread butter on a second slice of bread and use it to cover the bread with the fruit. Cut this fruit sandwich in half and place it in the pan on top of the syrup mixture. Make 5 more sandwiches and repeat. Press the sandwiches down with a flat metal spatula. Squish the bread.

Beat the eggs with the sugar and the cinnamon. Add the cream and the vanilla, mixing thoroughly. Pour the mixture over the bread in the pan.

Cover with foil and bake.




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