Recipes courtesy of the cookbook Bite Me; A stomach-satisfying, visually
gratifying, fresh-mouthed cookbook by Julie Albert and Lisa Gnat ($24.95

Prep Time: 30 minutes | Serves 8

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        www.angelfoodpcs.com (Get our free e-zine by signing up at our website!)
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