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This recipe was really different. Not the "same old" stuff. Served it on X-mas morning and everyone loved it. I made it the night before, as it states in the directions. I will make it again. It was very easy. It reminded me of bread pudding. The cherries and the walnut topping made it delish! Keno Kay
Until now, our favorite "make ahead" breakfast has been my Verry Berry French Toast (Verry Berry French Toast), which i like to make while camping, it feeds 10 or more of us (several families) and throwing it together the night before, sleeping in, and eating a great breakfast no one slaved over just can't be beat! But when i served up this one...! Whooo Hooo! I even had "the picky kids" eating it! I had fully intended to make it exactly as written with the exception of almond extract instead of the vanilla, but i forgot the cherries in the freezer at home! Argh! My husband says, "No prob. We just run into town and get some." Well, we were way up in the mountains and the one grocery store in town had a very limited frozen fruit section. Like, ONLY strawberries. Sliced and already in sugar. I was really discouraged, but knew i HAD to try this recipe. WOW! I replaced the cherries with the strawberries (not drained) and added a touch of almond extract along with the vanilla and it was a HUGE hit! The next morning they're already requesting more! I'll definately try it with the cherries, but the strawberry mistake will also get repeated. Thanks for this scrumptious recipe Miss Annie!
I loved this. I didn't have half and half so I put in a little non-fat evaporated milk along with the regular milk. I also used pecans instead of walnuts because we love pecans. I had to cook it 60 minutes and it turned out delicious. I reduced the servings for 6 and it definitely could feed 8 still. So the serving size is generous! We have a cherry tree so I'm always looking for recipes to use up our crop. This is definitely a new favorite.