2 beaten eggs
1/4 c. red wine (Burgundy for mellow flavor or Chianti for sweeter flavor)
6 (3/4-inch thick) slices French bread
2 tbsp. butter
1/2 c. raisins
1/3 c. red wine
1/4 c. honey
1/4 tsp. ground cloves
sifted powdered sugar

In shallow dish, combine eggs and 1/4 cup wine. Dip bread slices in egg mixture. In a 10-inch skillet cook bread in hot butter on both sides until golden brown. Remove bread and set aside.

In the same skillet stir together raisins, the 1/3 cup red wine, the honey and cloves. Return bread to skillet. Cover and cook over low heat 15 minutes. Invert bread slices into individual serving bowls and spoon wine sauce atop. Sprinkle each serving with powdered sugar.