A special breakfast on Christmas morning is one of my favorite things about the holidays. As tradition dictates, the Wednesday before Christmas I like to share some ideas for your own Christmas breakfast table. I have three awesome recipes this year. Ali Yerkes of Camden has simplified the holidays with a delicious French Toast Bake. I’m sure you’ll have all the ingredients already on hand and your family will think you’ve been baking for hours. I was fortunate to sample Peach French Toast at Martin and Jeanette Rinehart’s Flora home last weekend. It’s fabulous, but is surprisingly not overly sweet. And, finally Suzanne Marshal of Stockwell makes incredible cinnamon rolls. She shares her time-tested recipe passed down through generations in her family.

May all of you be blessed with a very merry Christmas and prosperous new year. Happy eating!
                Ali   Yerkes’
          Baked       French         Toast
1/2 C. melted margarine
5 eggs

1 C. brown sugar
1 1/2 C. milk
1 tsp. cinnamon
Sliced bread

Mix margarine, brown sugar and cinnamon in the bottom of 9 X 13 baking dish. Place bread in double layers in dish on top of sugar mixture. Beat eggs and milk together and pour evenly over bread. Cover and refrigerate overnight. In the morning, uncover and bake in 350 degree oven for 45 minutes. Cut in squares and sprinkle with powdered sugar. Serve with syrup.
          Peach       French         Toast
10 slices French bread, cut in 1”
slices
3 oz. cream cheese, softened
1 (15-oz.) can peaches, drained
1/4 C. chopped pecans
1 C. milk
1/3 C. maple syrup
3 large eggs
2 T. butter or margarine, melted
1 tsp. cinnamon
1 tsp. vanilla

Spread cream cheese on both sides of bread and place in greased 9X13 baking dish. Prick bread 3 or 4 times with fork. Top each bread slice with 3 peach slices. Sprinkle with nuts. Combine remaining ingredients, whisking together well. Pour over bread. Refrigerate overnight. Bake uncovered in a 400 degree oven for 20-25 minutes.
          Suzanne           Marshall’s
            Cinnamon             Rolls
5 C. flour
1 pkg. active dry yeast
1/3 C. sugar
1/3 C. butter
1/2 tsp. salt
1 C Milk
2 eggs
Filling:
1/2 C. melted butter
2 C. brown sugar
2 T. cinnamon
chopped walnuts or pecans (opt.)

Mix 2 cups of flour and yeast in mixing bowl. Set aside. In saucepan, heat butter, milk, sugar and salt. Scald and cool to lukewarm. Add to flour and yeast. Beat for 1 minute on medium. Add eggs. Beat for another two minutes on high. Scrape down dough. Add in as much of remaining flour until dough is slightly sticky. Knead for 5 minutes or until smooth and elastic. Place in large greased bowl. Cover and let rise in warm place until double in size. Punch down dough and divide in 2 equal portions. Let rest for 5 minutes. On floured surface, roll out each portion in a rectangle. Brush on additional melted butter. Spread each rectangle with filling (mix brown sugar and cinnamon, then add butter to make filling) and sprinkle on nuts if desired. Roll dough, long side jelly roll fashion. With sharp knife, cut into 1-inch pieces. Place cut side down on greased pan or cookie sheet. Brush with more melted butter. Cover and let rise for 45 minutes to 1 hour. Un cover and bake in 350 degree oven for 15-20 minutes or until golden. Let cool and ice with your favorite cream cheese frosting. Makes 18-24 rolls.