To try: Berry Compote

At a very cozy, uspcale cafe the other day we had "French-toast casserole" and some kind of berry mixture. This is my best guess at how to do it:

Strawberry-Raspberry Compote

from http://www.driscolls.com/recipes/poundcake.html

1 tbsp. sugar 1/4 cup dry red wine 2 tbsp. water 2 strips lemon peel 2 whole cloves 1 cup strawberries 1/2 cup raspberries

• In small non-aluminum sauce pan, combine sugar, wine, water, lemon peel and cloves. Bring to boil; reduce heat and simmer about 10 minutes. Cool.
• In medium bowl, place strawberries and raspberries. Strain cooled liquid over berries. Allow to stand at room temperature for at least 30 minutes or refrigerate several hours or over night.

Baked French Toast Casserole

modified from a Paula Deen recipe

Similar to Nicole's wonderful bread pudding recipe, which uses slices of toasted white bread, which I bet would work here too. Also I like that this version mentions you can make it the night before -- I once made a Christmas-Eve-morning ever so much less enjoyable by trying to assemble the bread pudding with family sitting around trying to enjoy each others' company.

20" loaf French bread (or 16 pc toasted white bread?)

8 eggs

2 cups half-and-half

1 cup milk

2 Tbsp sugar

1 tsp vanilla extract

1/4 tsp cinnamon

1/4 tsp ground nutmeg

Dash salt

Maple syrup to top

Slice French bread into 20 slices, 1-inch each. Arrange slices in buttered 9-by-13-inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Bake 40 min until puffed and slightly golden.