Sauce
3 cups cold water
5 tablespoons cornstarch
¼ cup fresh lemon juice
2 cups sugar
8 cups fresh or frozen mixed berries (again IQF frozen - no syrup or sugar)
2 tablespoons each Triple Sec & Raspberry Liqueur (optional)

Bread
1 Loaf Soft French or Italian Bread (unsliced)
8 ounces cream cheese
1/3 cup powdered sugar
½ cup fresh or IQF frozen (no syrup) berries

Batter
4 eggs
½ cup sour cream
1 cup milk
1 cup orange juice
½ cup powdered sugar
1 tsp vanilla
½ tsp nutmeg

Sauce
In a large heavy saucepan, mix the cold water, cornstarch, lemon juice (I usually dropped the squeezed lemon halves right into the mixture while cooking) and sugar. Stirring constantly bring to a boil, the mixture will thicken and become smooth and almost clear. Lower heat and add berries, if using frozen cook until berries are defrosted and have release their juices, about 10 to 12 minutes, fresh takes about ½ the time. Add Triple Sec and Raspberry Liqueur - keep warm until serving. (Any left over sauce freezes beautifully- I usually make triple this amount and freeze it in various size containers, it is great over pancakes, pound cake & ice cream!)

Bread
Place unwrapped cream cheese in a microwave proof bowl; microwave on high for about 45 seconds, until soft enough to stir easily. Mix in powdered sugar and berries, set aside. Cut thin slices off each end of the loaf of bread, then slice length wise, but DO NOT CUT ALL THE WAY THROUGH! Spread cream cheese mixture inside the loaf. You can freeze the bread at this time for later use, (just slip it back in the plastic wrapper it came in), defrost before cooking, or place in refrigerator to use in the morning. Slice bread crosswise into slice about 1 inch thick. Dip into batter then fry on a lightly greased hot griddle until brown on both sides and hot in the middle, about 3 minutes on each side.

Batter
Combine all ingredients in a blender, blend thoroughly and pour into a deep bowl for dipping.

ENJOY!!!!!