Morning Glory Oven French Toast & Cranberry Raspberry Topping

From Betty Crocker Best Christmas

For French Toast:
3 Eggs
3/4 c milk
1 TBS granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
18 slices of French bread, 1/2 thick (about one loaf)
Powdered sugar if desired

Heat oven to 500*
Beat eggs, milk, granulated sugar, salt, and cinnamon in small bowl with fork.

Dip bread into egg mixture; place on plate.  Lightly grease cookie sheet.  Heat cookie sheet in oven for 1 minute.  Remove from oven and place dipped bread on hot sheet.
Bake 5-8 minutes or until bottoms are golden brown.  Turn bread; bake 2-4 minutes longer or until golden brown.  Sprinkle with powdered sugar and serve with topping.




Cranberry Raspberry Topping
*To save time I usually make this the day before and just rewarm when serving*

1 pk (10 oz) frozen raspberries, thawed.
1 c sugar
1 cup fresh or frozen cranberries

Drain raspberries, reserving 1/2 c juice.  Mix juice and sugar in 2-qt sauce pan.  Heat to boiling; boil 5 minutes.  Stir in raspberries and cranberries; reduce heat.  Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst.  Serve warm or cool.