'Twas the Night Before Christmas… - Jungle Jim's

‘Twas the Night Before Christmas….or Any Night of the Week……….Christmas morning is such a special, festive time with family and loved ones, so enjoy it tothe max by making your Christmas Brunch ahead of time! But you don’t have to wait forChristmas morning to hear squeals of delight as you present this decadent menu of filledFrench toast with your family’s favorite fillings or our Make Ahead Eggnog French Toast --- add a few sausage links or bacon on the side if you like or a fresh fruit salad or ambrosiaand you will have the brunch Christmas dreams are made of.Holiday Festive Filled French Toast1-2 loaves Vienna or Italian or Sourdough Bread or similar texture(cut 1 ½ “ thick slices)8 oz. Cream Cheese, softened2 Tab. Granulated Sugar (optional)6 Large Eggs½ Cup Milk1 Cup Half and Half1 Tsp. VanillaCinnamon or Cinnamon Pecan Mixture:¾ Tsp. Cinnamon, ground (divided)Dash Nutmeg, ground1 Cup Toasted Chopped PecansFruit Mixture:10 oz. Jar Marmalade, Preserves, All Fruit, or Fruit Tart FillingSlice a loaf of Vienna or similar type bread into 1 ½ inch slices. Using a serrated knife,carefully cut a horizontal pocket in the middle of each bread slice, cutting into slice ¾ ofthe way but not all the way through. Set aside.Mix the cream cheese with 2 tablespoons of sugar. (If using the cinnamon mixture, youcan also add ½ teaspoon of ground cinnamon and the nutmeg to the cream cheese. Mixwell.Spread approximately 1 tablespoon cream cheese mixture into each bread slice pocket,spreading evenly. If using cinnamon cream cheese mixture, you can sprinkle in additionalcinnamon sugar and toasted pecans if you like. If using plain cream cheese mixture,spread about 1 tablespoon of marmalade or preserves or fruit filling over the creamcheese in the pocket.Place 8 slices in a 13 x 9” glass pan and 4 slices in an 8 x 8” glass pan.In a mixing bowl or blender, combine eggs, half and half, milk, and vanilla – I also add justa drop of almond extract to enhance the vanilla flavor. (If doing the cinnamon mixture, addthe remaining ¼ teaspoon of cinnamon to the milk mixture in lieu of the almond extract.)Beat well.

Pour half of the egg mixture over the bread slices, allowing a minute or two for the mixtureto be absorbed. Turn slices over. Pour the remaining egg mixture over the bread slices tocoat evenly.Let stand until all the egg mixture has been absorbed by the bread slices, or at this point,you can cover and refrigerate up to 24 hours – let stand 30 minutes at room temperaturebefore cooking if refrigerated overnight.To cook:Oven method (and to cook all the slices at one time):Preheat oven to 450 degrees. Brush two large rimmed baking sheet with half of a half ofstick of butter, melted. Carefully place the soaked bread slices onto the sheet. Brush thetops of the bread with the remaining melted butter. Bake in the 450 degree oven for about10 minutes or until lightly golden on one side. Turn the bread slices over and bake anadditional 6-7 minutes more or until golden brown and crisp on the outside.Stovetop:In a large skillet or on a griddle over medium high heat, cook the stuffed bread slices in asmall amount of butter for 5-6 minutes per side or until golden brown and crisp on theoutside.**You can reduce the fat in this recipe by substituting skim milk, egg beaters, and fat freecream cheese.These are yummy just as they are – sprinkled with a little confectioner’s sugar or you cantop them with heated maple syrup or one of Jungle’s fabulous fruit syrups. For an extraspecial adult treat, you can try one of the sauces below!This fruit sauce is divine over the freedom toast spread with plain cream cheese mixtureand orange or lemon pear marmalade.Grand Marnier Fruit Sauce1 Cup Powdered Sugar2 Tab. Cornstarch½ Cup Butter or margarine1/3 Cup Grand Marnier or freshly squeezed orange juice3 Cups Sliced fresh strawberries (or blueberries or peaches)Orange Zest for garnish (optional)In a 2 quart saucepan over medium heat, combine sugar, cornstarch, butter, and GrandMarnier. Cook, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuingto stir constantly. Add sliced strawberries or other fruit. Cook 1 minute more. Servewarm over French toast.This caramelized banana nut sauce is fabulous over the cinnamon cream cheese mixtureFrench toast!Caramelized Kahlua Banana Nut Sauce¼ Cup½ CupButter, cut into small piecesLight brown sugar, firmly packed

½ Tsp. Ground CinnamonDash Ground Nutmeg1/3 Cup Kahula (coffee flavored liqueur)2-3 Firm, ripe Bananas, peeled and cut into slices¼ Cup Toasted Pecans, choppedOver medium-low heat in 2 quart saucepan, melt butter with brown sugar, stirringconstantly. When the mixture develops a syrupy consistency, after 3-5 minutes, add thesliced bananas and spices. Cook, continously spooning syrup over the bananas untilheated through, about 3-4 minutes. Take from heat. Stir in 1/3 Cup Kahlua. It will bubbleup so be careful. Return to heat and bring to boil. Boil 1 minute, stirring carefully. Takefrom heat and allow to cool slightly. Serve warm over French toast and sprinkle withchopped toasted pecans.Another special do-ahead French Toast Holiday Morning Treat:Holiday Eggnog French Toast4 Cups Eggnog (Trauth at the Jungle is really good.)4 Large Eggs1 Tsp. Ground Cinnamon¼ Tsp.Ground Nutmeg or more to taste1 Tsp. Vanilla Extract16 slices Vienna, Italian or Sourdough BreadCut into ½ “ slices4 Tab. Butter, meltedIn a blender or large bowl, beat together eggnog, eggs, cinnamon, nutmeg, and vanillaextract. Arrange the bread slices in a single layer in two 9 x 13” glass baking pans. Pourthe eggnog mixture over the bread to cover all slices. Cover and refrigerate eight hours orovernight.To cook:Oven method (and to cook all the slices at one time): Preheat oven to 450 degrees. Brushtwo large rimmed baking sheet with half of the 4 tablespoons of butter, melted. Carefullyplace the soaked bread slices onto the sheet. Brush the tops of the bread with theremaining melted butter. Bake in the 450 degree oven for about 10 minutes or until lightlygolden on one side. Turn the bread slices over with a spatula and bake an additional 6-7minutes or until golden brown and crisp on the outside.Top with powdered sugar, cinnamon sugar, or warm maple syrup. Or for a special treat,you can add the special sauces above.Have a Very Merry Holiday Brunch or two or three or four or……..with your family and loved ones!Jungle Jim’s Margie Potts