Braided Fruit Strudel

1 sheet puff pastry
1 egg
1 tablespoon water
2 cups frozen fruit, thawed and drained
1/3 cup brown sugar
1 tablespoon flour
1 teaspoon vanilla extract


1. Preheat oven to 400 degrees. In small bowl beat egg and water, set aside. In medium bowl combine frozen fruit, brown sugar, flour and vanilla extract.
2. Unfold pastry sheet and roll into 14x12 inch sheet. Place fruit mixture down middle of pastry. Cut sides of pastry sheet in 1 inch increments. Starting at one end, braid slices over top of fruit. Brush with egg wash.
3. Bake for 25 minutes.

Baked French Toast

I have to give the Mormon Mavens credit for this one. I love this recipe! Although I have made minor modifications.

1 loaf sourdough bread
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla
1 teaspoon cinnamon

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter

**I normally make this in my pampered chef baking dish, so I don't need to butter my pan. If you are using a regular pan, spray with pam.

1. Break bread into bite sized pieces and place in pan.
2. In large bowl, beat together eggs, milk, heavy cream, sugar, vanilla, cinnamon. Pour over bread, ensuring you get all the corners. Place in fridge. (I normally try for overnight, but have done as little as 1 hour.)
3. For the topping, cut butter into small pieces. In a medium bowl mix together butter, flour, brown sugar, cinnamon and salt. I use my pastry blender but a fork would work as well (although Mormon Mavens says to use two knives). Combine until mixture has a small pebble consistency. Store in a ziploc bag in the fridge until ready to bake.
4. Sprinkle topping over bread mixture and bake at 350 for 1 hour.

I serve with a little bit of butter and syrup on top.