Day 38......

Good Morning Friends,

With Thanksgiving fast approaching, and your home filled with hungry folks, how about making a wonderful breakfast casserole the night before to diminish morning stress while you get the turkey ready for the oven. I've always said that I make Paula Dean proud with the amount of butter that I use.....but it's worth it!

Cinnamon Bread Custard with Fresh Berries

8 slices purchased cinnamon-raisin bread
½ cup (1 stick) butter, melted
4 eggs
2 egg yolks
¾ cup sugar
3 cups milk
1 cup whipping cream
1 tablespoon pure vanilla extract
1 cup hot water
Powdered sugar
1 cup fresh blueberries or blackberries
1 cup fresh raspberries
1 cup fresh strawberries, sliced

*Brush both sides of bread slices with melted butter. Line 13x9x2 –inch baking pan with buttered bread slices.
*In a large bowl, beat eggs and egg yolks. Whisk in sugar, milk, cream, and vanilla. Pour over bread slices. Chill 2 hours or up to overnight.
*Preheat oven to 350. Place baking pan on large baking sheet with sides. Pour hot water into baking sheet to provide steam for custard as it bakes.
*Bake 25-30 minutes, until top is lightly browned. Cool slightly, cut into squares and top with powdered sugar and fresh berries.

This recipe has always been a little challenging at higher elevations. Watch it carefully. You may need to bake it a bit longer.

What could be easier......the casserole will be baking and warming up the oven at the same time in anticipation of the turkey. Your home will have a delightful "cinnamony" smell. Your guests will be delighted and content. Some may be so content that they will go from the table to the couch instead of taking a brisk morning walk.

Several years ago, Athena, my daughter-in-law-to-be suggested that I put all of my recipes into a cookbook for the family. I started the book and it's growing by the month. The book has become a prized gift for family and friends. Stay tuned for more recipes from the Wilder Family Cookbook. I feel a giveaway coming during December!

As always,

Lynn