Breakfast and Brunch

Ingredients:
1/2 cup all purpose flour
1 1/2 cups fat-free milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
6 large eggs
10 slices French bread, (1-inch thick) cut into 1 inch cubes
4 ounces low-fat cream cheese, cut into ½ inch cubes

Topping:
1 cup fresh or frozen blueberries or other fruit, thawed
1/2 cup water|
2 tablespoons corn starch
1/4 cup powdered sugar
3 tablespoons melted butter or margarine

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup quick-cooking oats
3 tablespoons sugar|
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm margarine or butter
2 large eggs, beaten, reserve 1 tablespoon
1/4 cup reduced fat sour cream
1/2 cup dried apricots, chopped
1 tablespoon milk, 2%

Streusel Mix:
1 tablespoon margarine or butter, melted
3 tablespoons brown sugar
1 tablespoon quick-cooking oats
1 tablespoon flour

1 cup Raisin Bran cereal
1 cup granola*
1 ½ cups water, room temperature (80°F)
2 tablespoons unsalted butter, room temperature
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon ground cinnamon
2 tablespoons nonfat dry milk powder
½ cup buttermilk, room temperature
1 teaspoon salt
2 ½ cups King Arthur Unbleached Bread Flour
1 1/3 cups King Arthur White Whole Wheat Flour
½ cup California Raisins
2 ¼ teaspoons Fleischmann’s Active Dry Yeast

Topping:
1 cup granola
1 egg white, beaten *
Quaker Natural Granola with Oats, Honey & Raisins