Recipes Included On This Page Marmalade French Toast Casserole Minnesota Wild Rice Pudding Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Marmalade French Toast Casserole Recipe By : Maureen Callahan, Cooking Light, November 2006 Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter -- softened 16 ounces sourdough French bread -- (1 loaf) cut into 24 (1/2-inch) slices Cooking spray 12 ounces orange marmalade -- (1 jar) 2 3/4 cups 1% low-fat milk 1/3 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 6 large eggs 1/3 cup finely chopped walnuts Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up. Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight. Preheat oven to 350F. Sprinkle casserole with walnuts. Bake at 350F for 45 minutes or until golden. Let stand 5 minutes before serving. Yields 12 servings (serving size: 1 piece). Source: "myrecipes.com" S(MC formatting by): "Bobbie" NOTES. Worthy of a Special Occasion. Grapefruit or mixed fruit marmalade will work just as well as the orange marmalade called for in the recipe. Serve the casserole with honey or pancake syrup warmed with orange rind and a splash of orange juice (add one teaspoon rind and two tablespoons juice per 1/2 cup syrup). This easy casserole can be assembled in less than 15 minutes and stored in the refrigerator overnight. Contributed to the FareShare Gazette by Bobbie; 24 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Minnesota Wild Rice Pudding Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups half & half 4 eggs 1/4 cup sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt 1 teaspoon vanilla extract 1 1/2 cups well-cooked wild rice 1/2 cup golden raisins 1/2 cup chopped almonds Preheat oven to 325 F. In a small saucepan, scald half & half; set aside. Beat eggs and sugar until frothy. Stir in cinnamon, salt, vanilla, wild rice, raisins and almonds. Gradually stir in half & half. Divide mixture evenly between six 6-ounce custard cups. Place in large metal baking pan; fill with hot water to within 1-inch of top of custard cups. Bake 25-30 minutes or until knife inserted near center comes out clean. Remove custard cups from pan. Serve warm or cold with whipped cream. 6 servings. Source: posted by Pepper to 50+ Friends Club Formatted by Chupa Babi: 08.27.08 Contributed to the FareShare Gazette by Chupa; 21 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 10g Fat (42.7% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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