INGREDIENTS

INSTRUCTIONS

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 <phannema@wizard.ucr.edu> on Apr 08,
1998

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