Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Christmas Morning-Candied Cranberry topped, Stuffed French Toast
8 Extra Large Hickman eggs 2 loaves of bread
1 Cup Milk Candied Cranberries* and Whipped Cream
1 Tablespoon Vanilla 2 packages Cream Cheese
1/2Cup Sugar Cooking Spray
Cinnamon
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Whip eggs, milk, vanilla, and sugar in bowl.
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Preheat oven to 350 degrees
Spray 9 × 12 pan
Line 9 × 12 pan with one layer of bread slices, spread
soft cream cheese on one side, then cover with another bread
slice forming a sandwich
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Pour egg mixture to fully submerge bread. Sprinkle with cinnamon and bake for 30-40 minutes.
Top with Candied cranberries and Whip cream
- In small sauce pan fill with fresh cranberries, fully submerge with cold water, and 2 cups sugar, bring to boil for 3-5 minutes, or just until cranberries begin to pop open, drain and chill.