Recipe - Eggnog French Toast Strata With Cranbery Syrup

STRATA
1 pound French bread, One half inch
slices
3 ounce Cream cheese, softened
2 One half cup Egg nog
6 tablespoon Butter, melted
8 Eggs
One fourth teaspoon Nutmeg

CRANBERRY SYRUP
1 cup Frozen raspberry
concentrate, thawed
1 cup Jellied cranberry sauce
1/3 cup Sugar

Grease 13 x 9 inch (3quart) 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 3035 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 mediumlow 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@idsonline.com

From: terry pogue tpogue@IDS2.IDSONLINE.COM

Date: Sat, 30 Nov 1996 10:57:53 +0100