Baked Blueberry-Stuffed French Toast

• 12 slices of homemade-type white bread (potato bread)
• 2 (8oz) pkgs. cold cream cheese
• 1 cup frozen blueberries (unthawed)
• 12 large eggs
• 1/3 cup maple syrup
• 2 cups half & half
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp nutmeg

Remove crusts from bread; cut into 1 inch cubes.  Cut cream cheese into 1 inch cubes.  Arrange half the bread cubes in a buttered 13x9 in baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cheese.  Arrange remaining bread over blueberries.  Whisk together the eggs, syrup, milk, vanilla, salt, and nutmeg; pour over bread and let chill, covered, overnight.  Bake, covered with foil, in a preheated 350 degree oven for 30 minutes.  Remove foil and bake for 30 minutes longer.  Serve with blueberry sauce.  Serves 12

Blueberry Sauce

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter

Combine sugar, cornstarch, and water in a saucepan.  Cook over moderately high heat, stirring until mixture thickens.  Stir in blueberries and simmer for 10 minutes, or until berries burst.  Add butter and stir the sauce until butter is melted.

Pour over hot casserole after removal from oven.

Artichoke Brunch Casserole

• 1 1/2 cups chopped onion
• 1/2 cup butter or margarine, melted and divided
• 12 large eggs, beaten
• 4 cups (16 oz) shredded sharp cheddar cheese
• 1 (8 oz) package sliced fresh mushrooms
• 2 (14 oz) cans artichoke hearts, drained and quartered
• 1/2 cup sliced ripe olives
• 3 tablespoons minced fresh parsley
• 2 garlic cloves, minced
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 3/4 cup fine, dry breadcrumbs (store-bought)

Cook onion in 1/4 cup plus 1 tablespoon butter in a large skillet over medium high heat, stirring constantly until tender.  Combine onion mixture, eggs, and next 9 ingredients in a large bowl; stir well.  Pour into an ungreased 13x9-inch baking dish.  Combine remaining 3 tablespoons melted butter and breadcrumbs in a small bowl; stir well.  Sprinkle over egg mixture.  Bake at 350 degrees for 40 to 45 minutes or until set and golden.  Let stand 10 minutes before serving.

Yield:  10 servings

Italian Brunch

• 1 lb. pork sausage
• 1 lb. Italian sausage
• ½  green pepper, chopped
• ½ onion, chopped
• 1 c. sliced (fresh) mushrooms
• 1 Tbsp. butter
• 8 eggs
• 1½ c. milk
• 2½ c. garlic and onion croutons
• 1 c. grated Mozzarella cheese
• 1 c. grated Provolone cheese
• 1 medium tomato, sliced
• ½ c. grated Parmesan cheese

In large skillet, brown sausage. Drain. Saute green pepper, onion and mushrooms in butter till tender. Drain well. Combine eggs and milk in mixing bowl. In greased 9x13-inch  baking pan, layer croutons, sausage, vegetable mixture, Mozzarella cheese, and Provolone cheese. Pour milk mixture over all. Place tomato slices evenly over top and sprinkle with Parmesan cheese. Cover and refrigerate overnight. Bake at 350 1 hour.