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Breakfast
Bread
French Toast

Cullen's Peaches and Cream with Grand Mariner Raspberry Sauce 

Cut French Bread into 3/4 inch thick slices on a diagonal across the width. Cut minimum of 2 slices per person. Mix in blender, one half batch at a time:

12 eggs
2 cups milk
2/3 cup sliced peaches
1 tblsp vanilla
1 tsp cinnamon
Scant 1/4 cup Apricot or Peach Brandy

Pour into large bowl. Dip slices long enough to be well absorbed but not soggy (remove excess batter if necessary). Lay out on cookie sheets to be frozen with wax paper between pan and bread (and each subsequent layer of dipped bread along with a sheet of aluminum foil for stability). Cover entirety with aluminum foil and freeze if not to be used within the next 24 hours, otherwise place in refrigerator. Thaw the night before using. Cook on griddle at 350 until golden brown. Top lightly with Grand Mariner Raspberry Sauce

Lynn's Grand Mariner Raspberry Sauce

One 12 oz. package of frozen sweetened raspberries

Thaw and pour into 2-3 quart saucepan and bring to simmer on medium heat. Then take:
One Half Can sliced peaches, drained
6-8 ounces of Melba Sauce
1/2 Cup Orange Juice

Blend together in automatic blender until pureed. Pour into saucepan with raspberries stirring often and bring to simmer again. Mix:

One Tablespoon of cornstarch with cold water to make thin, runny paste. Stir into berry mixture and remove from heat immediately while still stirring. Stir as it thickens until bubbling subsides and add:

1/8 Cup (2 Tablespoons) Grand Mariner, stirring to mix thouroughly. Can be served warm or cold over pancakes, waffles, french toast, ice cream, etc. Stores well in refrigerator for 2-4 weeks tightly covered. For longer storage, freeze, defrost in refrigerator (or more quickly, on low in microwave). May be thinned with orange juice as needed

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