Cheesy French Toast with Hot Buttered Mushrooms and Roasted Tomatoes

• 8 medium mushroom caps
• 40g butter, melted
• 1 tablespoon thyme leaves
• 500g baby tomatoes on the vine Safeway 1 lb For $1.29 thru 02/09
• olive oil spray
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 4 eggs
• 125 ml PHILADELPHIA Original Cream For Cooking
• 1/4 cup finely grated Parmesan cheese
• 50g butter, extra
• 1 tablespoon oil
• 12 slices French bread stick

1. PLACE the mushrooms on a paper lined baking tray, drizzle with butter and sprinkle with thyme.
2. Bake in a moderate oven 180C for 5 minutes.
3. Add the tomatoes to the tray, spray with oil and sprinkle with salt and sugar.
4. Bake a further 10 minutes.
5. Keep warm.
6. BEAT together the eggs, PHILLY and Parmesan and pour into a shallow dish.
7. HEAT half the extra butter and half the oil in a frypan over a moderate heat.
8. Dip half the bread in the egg mixture then lightly fry until golden on each side.
9. Remove, drain and keep warm.
10. Wipe pan out with paper towel and repeat with remaining bread and PHILLY mixture.
11. Place on serving plates with mushrooms and tomatoes.
12. Serve immediately.

mushroom caps, butter, thyme, olive oil spray, salt, sugar, eggs, philadelphia original cream, parmesan cheese, butter, oil, bread

Taken from www.kraftrecipes.com/recipes/cheesy-french-toast-hot-buttered-mushrooms-roasted-tomatoes-122152.aspx (may not work)