Our Christmas Meal

December 22, 2006

raspberries.jpgSeveral years ago, Dan and I traveled through New York state on a brief vacation. We stayed at the Bonnie Castle Farm bed & breakfast, attended the Sterling Renaissance Festival, and had a grand time. The B&B owners were very nice and served the most wonderful food; my favorite was a dish called Raspberry Jubilee. I begged the hostess for the recipe and she was kind enough to share it with me. Now I fix it every year for Christmas brunch and have informally renamed it “Julie’s Decadent Christmas Breakfast.” Here’s the recipe:


1/2 cup brown sugar
2 1/1 Tablespoons butter
6 slices French bread, cut 1″ thick
1 package cream cheese (8 oz)
1/2 cup sugar and 1 teaspoon cinnamon, mixed
1/4 cup brown sugar
1 Tablespoon butter
1 cup raspberries
4 eggs
1 cup milk
1 teaspoon vanilla


  • Melt 2 1/2 Tablespoons butter in small saucepan; stir in 1/2 cup brown sugar. Stir until dissolved and well mixed. Pour into 9 inch baking dish; set aside.
  • Spread cream cheese on each side of French bread (thickly). Sprinkle cinnamon-sugar on top of cream cheese. Cube bread and place in dish.
  • Place raspberries on top of bread. Sprinkle 1/4 cup brown sugar and 1 Tablespoon butter on top. Beat eggs, milk and vanilla; pour over bread.
  • Cover and refrigerate overnight.
  • The next day, bake at 350 degrees for 35-40 minutes or until inserted knife comes clean.
  • Serve with whipped cream.

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