Decadent French Toast

**This recipe is from Amy Thurston. One day we had a big gathering of young moms over at Amy's old apartment for a potluck breakfast party. Everyone was supposed to come in pajamas and bring something breakfast related. It was a crazy delicious smorgasbord of amazing breakfast items but in my opinion, this one stole the show. I had to steal Amy's recipe which she credited to a family member named Loni, and make it for special breakfast meals throughout the year.***

Decadent French Toast
16-40 slices firm bread (I used a thick cut   Heavy white bread) 4 (12 oz.) cream cheese Cinnamon & granulated sugar 1 – 2 ½ c brown sugar ¼ - ½ c maple syrup	1 – 2 ½ sticks butter 6 – 15 eggs 1 ¾ - 4 1/3 c milk 1 – 2 ½ tsp vanilla Berries & sour cream
Spread half of the bread slices with cream cheese (a good thick layer!) and sprinkle with cinnamon and sugar. Top with another slice of bread.  Cut in half diagonally.  In 11 x 17 inch pan (I used a large roasting pan) combine brown sugar, butter and maple syrup.  Cook for 5 minutes until dissolved.  Place the bread in pan.  Blend eggs, milk and vanilla together in bowl.  Pour over bread.  Cover and let set for 45 minutes or overnight in the refrigerator.  Uncover and bake at 350 for 30-40 minutes (mine took quite a bit longer…just make sure the casserole is set).  Remove pieces from pan and flip to caramel side up and pour any remaining syrup in pan over top.  Top with berries and sour cream.
BAKE: 350*	MAKES: 8 – 20 people

Cheese Fondue

Cheese Fondue aka Smoke Almond, Cheddar, & Bacon Dip
From Corene Bingham


2 Pkgs (8 oz each) cream cheese (Brand name is important, generic clumps up when heated)
2 jars (8 oz each) sharp cheddar cheese spread (Old English brand in the cracker aisle is the best)
½ c milk
1 clove garlic, finely chopped
2 medium green onions, thinly sliced (2T)
4 slices bacon, crisply cooked and crumbled
¼ c canned smoked whole almonds, coarsely chopped
Assorted raw vegetables or breadsticks, if desired

Heat cream cheese, cheese spread, milk and garlic in 1-qt saucepan over
medium-low heat, stirring frequently, until cheese is melted and smooth.
Stir in onions.

Spoon into1-qt slow cooker to keep warm if desired or into serving bowl.
Sprinkle with bacon and almonds. Serve with vegetables. 16 servings (2 T
each)