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April 2014
When we see the stars and planets in the sky, we can think of different life forms that might exist on these strange alien worlds.

Astro Report
with Karl J. Hricko
Sticky French Toast with Candied Rice Krispies
Recipes courtesy of the cookbook Bite Me; A stomach-satisfying, visually
gratifying, fresh-mouthed cookbook by Julie Albert and Lisa Gnat ($24.95
Print Copy
Print Copy


Prep Time: 30 minutes | Serves 12.


Listed Below are the three parts of the dish and their ingredients

French Toast:

2 egg breads (challahs),
crusts left on and cubed (approximately 14 cups)
1 (8 oz.) package cream
cheese, softened
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half
1/2 cup maple syrup
1 tsp. vanilla extract

Caramel Topping:

1 1/2 cups packed brown sugar
1/2 cup butter
3 Tbsp. corn syrup

Candied Rice Krispies:

1/2 cup sugar
2 Tbsp. water
4 cups Rice Krispies cereal

1. For the candied Rice Krispies, in a large pot (that is both deep and has a
wide bottom), bring the sugar and water to a boil over medium heat. Boil for
1 minute without stirring. Gently stir in Rice Krispies and continue to cook
over medium heat, just until they are golden, about 5 minutes. Remove from
heat and immediately pour Rice Krispies onto a baking sheet to cool. Once
cooled, they can be stored in an airtight container for up to 2 weeks.

2. For the French toast, coat a 13x9-inch baking dish with non-stick cooking
spray. Place cubed bread evenly throughout the dish.

3. Place the cream cheese in a large bowl. Using an electric mixer, beat
cream cheese at medium speed until smooth. Add one egg at a time, making
well after each addition and making sure to scrape down the sides of the
bowl with a spatula. Whisk in milk, half-and-half, maple syrup, and vanilla
until incorporated and smooth. Pour over bread cubes to moisten evenly,
pressing lightly to submerge the bread. Cover and refrigerate at least 8
hours and up to 24 hours.

4. Once ready to bake, remove baking dish from refrigerator and preheat oven
to 350 degrees.

5. For the caramel topping, in a small saucepan, combine brown sugar, butter
and corn syrup. Cook over medium heat, stirring constantly until well
combined, about 2 minutes. Immediately pour over French toast and cover with
candied Rice Krispies. Place baking dish on a rimmed baking sheet and bake
until puffed and golden, about 40-45 minutes.

Jewels Quelly

Graduate of The Culinary Institute of America
Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
Email: angelfoodpcs@verizon.net
(908) 689-9530
Get her free e-zine by signing up at Jewels' website! www.angelfoodpcs.com

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