Baked Stuffed French Toast

BAKED STUFFED FRENCH TOAST

This is absolutely delicious!  A real favorite with our family.  It's a recipe that you don't cook everyday but it's wonderful when you have guests and also a great one for the holidays.   I've cooked this for Easter mornings and Christmas too!  Subtly sweet, light and fluffy!  I'm not counting the calories on this one!!!  Enjoy!

20 to 24 slices raisin bread ( I've used cinnamon bread too because Anna doesn't like raisins)

6 eggs

2 cups half and half

2 cups milk

2 tsp vanilla

1 cup sugar

dash of cinnamon

dash of nutmeg

Filling:

16 oz cream cheese

1 tsp vanilla

2 eggs

1/2 cup sugar

Arrange bread slices in a 13x9 baking pan that has been sprayed with Pam.  Sprinkle bread with cinnamon.  Spread cream cheese mixture over bread.  Layer with the remaining bread and cinnamon.  Slowly pour egg mixture over the top until all the bread is soaked.  Cover and refrigerate overnight.  Bake at 350 degrees covered for approximately 40 minutes.  Then uncover and bake for 20 minutes linger.  Let stand 5-10 minutes before cutting.  Sprinkle with confectioners' sugar and serve with sauteed apples, peaches or my favorite....strawberries and maple syrup.  Also best to serve with bacon or sausage.  Great brunch!!  

Rosemary Braised Lamb Shanks

I have a friend named Liz that raises Lamb just around the corner from me!  I have helped her out for the past couple of seasons and have learned quite a bit about Processing lamb.  I seem to always have some in my freezer from her.  Although Shanks are not part of the deal!  She is always telling me how wonderful they are but never seems to give me any!  lol  There are only four on a lamb so she keeps them for the family.  I found some at a local store just the other day and thought I'd try out a recipe.  You can't go wrong with Rosemary, garlic and Lamb!!

Served with garlic mashed potatoes

Ingredients: 6 lamb shanks salt and pepper to taste 2 tablespoons olive oil 2 onions, chopped 3 large carrots, cut into 1/4 inch rounds 10 cloves garlic, minced 1 (750 milliliter) bottle red wine

1 (28 ounce) can whole peeled tomatoes with juice 1 (10.5 ounce) can condensed chicken broth 1 (10.5 ounce) can beef broth 5 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme

Directions:

1.	Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2.	Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3.	Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks