French Toast Casserole

This is a breakfast dish you make the night before and it's very Yummy.

1 - loaf of french bread
1 - 8 0z cream cheese (I like to use spreadable)
12 eggs
1 c. milk
1 tsp vanilla
pinch of salt
cinnamon/sugar

Prepare the night before:
Slice the french bread lengthwise into thirds, spread cream cheese on each third, cut into cubes, place in a greased 9x13 dish tightly. Then sprinkle with cinnamon/sugar. Mix eggs, milk, vanilla and salt, pour over bread. Then cover and place in fridge over night.

In the Morning:
Pull out casserole, preheat oven for 350 and bake for 30-40 mins. until it feels hollow.

While cooking prepare Syrup:
(You could easily half this)
2 - cubes butter
2 c. sugar
1 c. buttermilk
1 tsp. soda pinch of salt
1 tsp. vanilla
In a pan bring butter, sugar, buttermilk and salt to a boil. Then remove and add vanilla and soda.

Once casserole is done, cut into squares and serve with syrup on top.

Peanut Butter Cheesecake Brownie Babies

Here are the brownnies from Book Club today. I got this recipe from the Kraft Magazine.

1 pkg (19 to21 oz.)brownie mix (I used my own recipe for brownies which is also on this blog)
1 pkg (8 oz.) Cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1 1/2 cups cool whip
20 maraschino cherries

Heat oven to 350 degrees. Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing lightly into batter. Bake 30 min. or until centers are set. Cool.

Serve topped with cool whip and cherries.