Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| STRATA | ||
| 1 loaf | (1 lb.) French bread, cut into 1/2 inch slices | |
| 3 pkg. | (3 oz.) cream cheese, -- softened | |
| 2 1/2 | cups | eggnog |
| 6 Tbsp. | butter or margarine -- melted | |
| 8 | eggs | |
| 1/4 tsp., | nutmeg | |
| CRANBERRY | SYRUP | |
| 1 cup | frozen raspberry blend juice concentrate -- thawed | |
| 1 cup | jellied cranberry sauce | |
| 1/3 cup | sugar |
Grease 9x13 baking dish. Arrange enough bread slices to cover bottom of greaseddish. Spread tops of bread slices in dish with cream cheese. Arrange remainingbread slices over top.In large bowl, combine eggnog, butter and eggs, beat with wire whisk until wellblended. Pour ovenly over bread slices. With back of spoon, gently press breadinto dish. Sprinkle with nutmeg. Cover with plastic wrap; refrigerate 8 hours orovenight.Heat oven to 325°. Uncover dish. Bake 30-35 minutes or until center is set andedges are light golden brown. Let stand 10 minutes before serving.Meanwhile, in small saucepan, combine all syrup ingredients, mix well. Cook andstir with wire whisk over medium-low heat until cranberry sauce and sugar havemelted.To serve, cut strata into squares, serve with cranberry syrup.