French Toast Francine

French Toast Francine
1 loaf Rhodes White Bread, baked
6 ounces cream cheese, cut into small cubes
6 eggs, well-beaten
1 cup milk
½ tsp cinnamon
1/3 cup maple syrup

1. Remove crusts from bread. Cut bread into 1″ cubes.

2. Place half the bread in a greased 8″ square pan.

3. Dot with cream cheese cubes.

4. Cover with remaining bread.

5. Combine eggs, milk, cinnamon and maple syrup.

6. Pour over ingredients in pan.

7. Cover with plastic wrap and refrigerate overnight.

8. In the morning, remove plastic and bake French toast in 375° oven for 45 minutes.

9. Serve immediately with maple syrup.

Honey Mustard Dipping Sauce
½ cup plain yogurt
¼ cup sour cream
2 Tbsp mayonnaise
2 Tbsp mustard
2 teaspoons honey

1. Combine all ingredients and beat until smooth and creamy.

2. Serve with Rhodes Mummy Dippers or Hallowieners.

BBQ Dipping Sauce
¾ cup ketchup
2 Tbsp vinegar
1 Tbsp molasses
1 Tbsp corn syrup
2 Tbsp honey
¼ tsp salt
1/8 tsp garlic powder
Pinch onion powder
1/8 tsp chili powder

1. Combine all ingredients in saucepan and bring to a simmer

2. Simmer for 5 minutes.

3. Serve with Rhodes Mummy Dippers or Hallowieners.

Mummy Dippers
12 Rhodes White Dinner Rolls, thawed
4 Tbsp cooked, crumbled bacon

1. Roll each thawed dinner roll to a 4″ x 2″ rectangle.
2. Place 1 teaspoon of bacon down the center of each dough rectangle.
3. Fold in the sides and ends of the dough so that the bacon is completely enclosed.
4. Bake at 350° for 15-20 minutes.
5. Serve warm with favorite dipping sauces.

8 Rhodes Texas Rolls, thawed
8 wieners
16 currants or small raisins
1 egg, beaten
1 red licorice lace

1. Roll a thawed roll into a 15-inch snake, leaving one end a little thicker for the head.

2. For the head, poke holes for the nose and slice a 1 ½” opening for the mouth.

3. Crinkle up aluminum foil and place in mouth to hold it open during baking. Cut slashes across the tail section to resemble a rattle.

4. Wrap snake around a wiener and place on a baking sheet sprayed with non-stick cooking spray.

5. Poke deep holes for the eyes and press currants into them.

6. Brush well with egg.

7. Bake at 350° for 15-20 minutes.

8. Carefully remove foil. Poke a 3″ piece of licorice into the throat. Clip the end to make it look like a forked tongue.