Eggnog french toast strata with cranbery syrup

8 Servings

Ingredients

Quantity Ingredient
1 pounds French bread, 1/2 inch slices
3 ounces Cream cheese, softened
2½ cup Egg nog
6 tablespoons Butter, melted
8 Eggs
¼ teaspoon Nutmeg
1 cup Frozen raspberry concentrate, thawed
1 cup Jellied cranberry sauce
⅓ cup Sugar

Directions

STRATA

CRANBERRY SYRUP

Grease 13 x 9 inch (3-quart) baking dish. Arrange enough bread slices to cover bottom of greased dish. Spread tops of bread slices in dish with cream cheese. Arrange remaining bread slices over top.

In large bowl, combine eggnog, butter and eggs; beat with wire whisk until well blended. Pour evenly over bread slices. With back of spoon, gently press bread into dish. Sprinkle with nutmeg. Cover with plastic wrap; refrigerate 8 hours or overnight.

Heat oven to 325F Uncover dish. Bake 30-35 minutes or until center is set and edges are light golden brown. Let stand 10 minutes before serving.

Meanwhile, in small saucepan, combine all syrup ingredients; mix well. Cook and stir with wire whisk over medium-low heat until cranberry sauce and sugar have melted.

To serve, cut strata into squares; serve with cranberry syrup.

Per serving: 364 Calories; 18g Fat (45% calories from fat); 11g Protein; 39g Carbohydrate; 215mg Cholesterol; 517mg Sodium Posted to FOODWINE Digest 29 Nov 96 Recipe by: Pillsbury Holiday Meals/tpogue@...

From: terry pogue <tpogue@...> Date: Sat, 30 Nov 1996 10:57:53 +0100

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