Croissant French Toast with Strawberries and Raspberry Puree

Sausages Poached in Red Wine


4 eggs, beaten

1/2 cup milk

1/4 teaspoon nutmeg

4 stale croissants, sliced horizontally and flattened

3 tablespoons unsalted butter

10-ounce package frozen raspberries, thawed

1 pint strawberries

Combine eggs, milk and nutmeg in a mixing bowl. Dip each croissant half in the egg mixture, turning to coat both sides. Soak. Melt butter in a large skillet and add croissant halves, cooking until golden brown. Flip and cook other side.

To make raspberry pure'e, place thawed berries in a food processor and process until pure'ed.

To serve, place 2 croissant halves on each plate. Top with about 5 whole strawberries and pour over raspberry pure'e. SAUSAGES POACHED IN RED WINE (4 servings)

1/2 cup red wine

8 sausages

Place wine in a large skillet. Bring just to the boil, add sausages and simmer gently, covered, for 8 to 10 minutes. Pour off liquid. Return sausages to pan and cook over medium heat until brown, about 5 minutes, turning as necessary. CINNAMON CAFE AU LAIT (Makes 4 cups)

1/2 cup ground coffee

1 tablespoon brown sugar

1/2 teaspoon cinnamon

2 cups water

2 cups milk

Place coffee, brown sugar and cinnamon in drip filter. Pour water into compartment above filter and drip until process is complete. While coffee is dripping, heat milk in a saucepan until hot but not boiling. Fill cups halfway with coffee, add hot milk, stir and serve. The Schedule

1. Bring wine to a boil for sausages.

2. Place raspberries in hot water to thaw. Wash and stem strawberries.

3. Poach sausages.

4. Slice and flatten croissants. Make french toast batter and soak croissants.

5. Drip coffee.

6. Cook french toast.

7. Discard wine from sausages and brown.

8. Heat milk for cafe' au lait.

9. Pure'e thawed raspberries.

10. Drain sausages, assemble french toast, pour coffee and serve.