We had some incredibly creative entries last year. Listed below are the twelve recipes that really had us on the ropes (in the good way). Take a look and try out a few if you’d like. We did.

• French Toast Stick Corn Casserole
• Breakfast Lasagna
• PB&J Pancakes on the Run
• Holiday Delight
• Fruit Trifle
• Breakfast Muffins
• Cinnamon Ham Breakfast Sandwich
• Eggs Over Pancakes
• French Toast Stick Cheesecake
• Aunt Jemima® Mexican Pizza Sandwich
• Mini Monte Cristos
• Star Spangled Pancakes

French Toast Stick Cheesecake
by Rosemarie Mager, Lindbergh Elementary School, Buffalo, NY
Yield: 48 servings

Ingredients
1 case Aunt Jemima® French Toast Sticks, frozen (SKU 43585)
1 can Cooking spray

Filling:
4 lb. Cream cheese, softened
4 cups Sugar, granulated
1-1/2 Tbsp. Vanilla extract, pure

Oatmeal crunch topping:
4 cups Oats
2 cups Sugar, brown
2 cups Flour, all-purpose
1-1/2 cups Butter, unsalted
1-1/2 Tbsp. Cinnamon, ground

Yogurt whipped topping:
4 cups Whipped topping
1 lb. Yogurt, strawberry (or your favorite flavor)

Preparation

1. Pre-heat convection oven to 375° F.
2. Prepare filling (evenly cream together cream cheese, sugar and vanilla) and reserve.
3. Prepare oatmeal crunch topping and reserve.
4. Prepare whipped topping and reserve.
5. Grease two 2-1/2" hotel pans with cooking spray. Cover bottom of each hotel pan with single layer of French toast sticks.
6. Spread filling over top of French toast sticks in each pan.
7. Sprinkle oatmeal topping over the filling in each pan.
8. Bake, covered with foil, approximately 20 minutes.
9. Cool and slice each pan into 24 square cheesecake portions.
10. Garnish each portion with dollop of yogurt topping.

This recipe may also be prepared with Aunt Jemima® Whole Grain French Toast Sticks (SKU 43586). 
 

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