I am hungry, not just hungry for anything. I want something sweet and gooey and warm and rich. This recipe has been calling to me and I think that tomorrow just might be the day for me to make it. Doesn't that look scrumptious? I am sure that it is no surprise to you that I am a cooking magazine junkie. I love to read the cooking magazines and try the recipes for myself. It is so satisfying when you create a truly fabulous dish. This particular recipe is from Southern Living Magazine, which happens to be one of my favorite magazines. I will always consider myself a southern girl and their recipes are always amazing, and realistic for the home cook to re-create for their own families. I can't wait to try this tomorrow for my brunch, this will be so good!
Blackberry French Toast
Southern Living Magazine (recipe first printed Nov. 2009)
1 cup blackberry jam
1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes
4 large eggs
2 cups half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
Toppings: maple syrup, whipped cream
Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.
Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.
Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.
Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.