Our Favorite Breakfast & Brunch Recipes Cookbook

by Gooseberry Patch

Overview

With over 60 delicious recipes and as many time-saving tips, the Our Favorite Breakfast & Brunch Recipes cookbook features a convenient purse-perfect size that's perfect for taking along on the go. You'll love recipes like homestyle potato pancakes and easy sticky buns. Relax & enjoy! Durable softcover cookbook, 128 pages.

Product Details

ISBN-13:	9781620930649
Publisher:	Gooseberry Patch
Publication date:	11/16/2012
Series:	Our Favorite Recipes Collection
Sold by:	Barnes & Noble
Format:	eBook
Pages:	126
Sales rank:	350,053
File size:	1 MB

About the Author

Back in 1984, Vickie Hutchins and Jo Ann Martin, next-door neighbors raising their families in the little town of Delaware, Ohio, started Gooseberry Patch. They were two moms with small children looking for a way to do what they loved and stay home with the kids too. They shared a love of home cooking and making memories with family&friends. After many a conversation over the backyard fence, Gooseberry Patch was born.
They put together the first catalog&cookbooks at their kitchen tables and packed boxes from the basement, enlisting the help of loved ones wherever they could. From that little family, Gooseberry Patch has grown to include an amazing group of creative folks who love cooking, decorating and creating as much as Vicki and Jo Ann. Hard to believe it's been over 25 years since those kitchen-table days.
Today, Gooseberry Patch is best known for homestyle, family-friendly cookbooks. They love hand-picking the recipes and are tickled to share their inspiration, ideas and more with you. One thing's for sure, they couldn't have done it without their friends all across the country. Whether you've been along for the ride from the beginning or are just discovering Gooseberry Patch, welcome to the family!

Recipe

Amazing Overnight French Toast

1 c. corn syrup
1 c. brown sugar, packed
1 c. butter, sliced
12 slices raisin bread
6 eggs
2 c. milk
1 t. vanilla extract

In a saucepan over medium heat, bring corn syrup, brown sugar and butter to a boil; boil for 5 minutes. Pour into a greased 13"x9" baking pan. Arrange 6 slices bread in pan; top with remaining slices and set aside. Beat eggs, milk and vanilla; pour over bread. Cover and refrigerate overnight. Uncover; bake at 350 degrees for 45 minutes. Serve slices with warm glaze from pan as syrup. Serves 12.