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1
Spray 10-inch quiche dish or deep dish pie plate with non-stick cooking spray.
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2
Arrange muffins in a single layer in dish.
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3
In a medium bowl, beat together eggs and combined sugar and cinnamon.
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4
Stir in vanilla and salt; mix well.
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5
Add half-and-half and melted butter or margarine, mixing well.
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6
Pour evenly over muffins; press down on muffins to moisten with liquid.
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7
Sprinkle nutmeg evenly over mixture.
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8
Cover and refrigerate overnight, if desired, or bake immediately.
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9
(NOTE: At this point, French toast may be cooled completely, cut into wedges, placed between sheets of waxed paper in a plastic freezer storage bag and frozen up to 1 month and to cook, place wedges on baking sheet and bake in 350F oven for 8 to 10 minutes or until thawed and heated through).
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10
Bake in 350F oven for 40 to 45 minutes or until puffed and golden brown.
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11
Transfer to cooling rack; cool at least 10 minutes before serving.
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12
Cut into wedges and serve warm with desired fruit topping or heated maple syrup.
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13
Mixed Fruit Topping, combine 1 kiwifruit, peeled and diced, 1/2 cup fresh raspberries and 1 ripe small banana, sliced with 2 tablespoons honey and 2 teaspoons fresh lime juice.
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14
Let stand 5 minutes.
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15
Strawberry Topping, combine 1-1/4 cups thinly sliced strawberries, 1/4 cup strawberry jam or currant jelly and 1 teaspoon orange juice in a microwave-safe bowl.
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16
Cover and cook at high power 1 minute or until warm (Or, heat in a small saucepan over medium heat until warm.
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17
).
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18
Peachy Keen Topping,combine 1/4 cup peach or apricot preserves and 1 tablespoon pineapple or apple juice.
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19
Add 1 peeled and diced ripe peach or 1 cup diced thawed frozen sliced peaches, 1/4 cup fresh or partially thawed frozen blueberries, mixing well.
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20
Serve at room temperature or heat as for Strawberry Topping above.
