Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 400 degrees. Lightly coat a 9-by-9-inch glass baking dish with cooking spray. In a small bowl, combine milk and eggs; lightly beat with a fork until blended. Dip bread halves in egg mixture to coat well. Layer about 1/3 of slices in bottom of baking dish. Lightly drizzle 1/3 of margarine over bread. Sprinkle 2-1/2 tablespoons of sugar on top, and cover with half the raspberries or other fruit. Repeat with another layer of bread (pattern differently from bottom layer) and top with 1/3 of margarine, 2-1/2 tablespoons of sugar and remaining fruit Cover with remaining bread, margarine and sugar. Sprinkle with cinnamon. Cover and bake for 25 minutes; uncover and bake for an additional 10 to 15 minutes. Makes 6 to 8 servings. (Nuttitlon Information per serving: 264 calories, 7 grams fat, 92 milligrams cholesterol, 326 milligrams sodium.) Serving Suggestions: It can be the main morning event, or part of a big brunch lineup. Serve it with more raspberries or whatever ripe fruit you have on hand, with yogurt or even heavy cream on the side. VARIATIONS: For a lighter version, replace the eggs with an equal amount of egg substitute. *The Dallas Morning News, 1998/04/08 >Riverside PE >Hanneman/Buster/McRecipe Notes: If you have a crowd to feed ... the casserole comes out dense and creamy -- almost like bread pudding. Recipe by: SIMPLY CASSEROLES by Kim Lila (Surrey Books) Posted to MC-Recipe Digest by KitPATh on Apr 08, 1998
