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.

Lobster Bisque

3 Tbs butter
1 small onion chopped
3 Tbs flour
1 Tbs chopped fresh parsley
1/2 tsp salt
1/8 tsp pepper
2 c milk
1 c chicken broth
1-1/4 cups chopped fresh or frozen (thawed) lobster (or more because  you really like lobster!)

Melt butter in 3qt sauce pan over low heat.  Cook onion in butter, stirring occasionally, until tender.  Stir in flour, parsley, salt and pepper.  Cook, stirring constantly until mixture is bubbly; remove from heat.

Stir in milk and broth.  Heat to boiling, stirring constantly.  Boil and stir about 1 minute.  Stir in lobster. Heat to boiling; reduce heat.  Simmer about 3 minutes, stirring frequently until lobster is white


Serves 4.  (Easily doubled!)