1 loaf french bread, cubed
1 Tb. cinnamon
1 stick butter
2 c. half and half
1 c. sugar
2 1/2 tsp. vanilla
1 c. seedless raspberry jam
2 Tb. Chambord
2 c. whipping cream
4 tb. sugar
Grease 3 qt. casserole dish. Place bread in baking dish.
Combine in a blender the cinnamon, butter, eggs, half and half,
sugar and vanilla. Pour over the bread. Refrigerate overnight.
In the morning, heat together the Chambord and raspberry jam.
Bake casserole at 350 degrees for 1 hour or until golden brown.
Spread raspberry mixture over French toast and allow to cool
for 10 minutes. Beat whipping cream and sugar until peaks form.
Serve with French toast.
From the Inn at Polplar Corner cookbook