Fruit Salsa/French Toast

French toast Casserole: 10 Cups Bread Cubes 8 eggs 3 Cups Milk 4 Tsp. sugar 1 Tsp. Vanilla (For the Topping) 2 Tbsp. Butter 2 Tbsp. Sugar 2 Tsp. Cinnamon Instructions - Put bread in 13" X 9" X 3" greased pan. Mix with eggs, milk, sugar and vanilla. Pour mixture over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes prior to baking. Dot top with butter and sprinkle with sugar and cinnamon. Bake at 350 degrees for 45-50 minutes. Let stand at least 5 minutes before serving. Cranberry, Orange and Apricot Salsa: 3 Cups cranberries, coarsely chopped 2 large oranges (peeled with white membrane scraped away) cut into ½ inch chunks ½ Cup honey 2 Tbsp. fresh lime juice 1 small red onion, minced ½ cup dried apricots, slivered 2 jalapeño peppers, seeded and finely minced Instructions - Combine the cranberries and honey in mixing bowl. Gently fold all remaining ingredients. Transfer to serving dish and chill overnight to mellow flavors. *serves well dolloped atop chicken, fish or turkey.