2 eggs, beaten
3 tablespoons milk
1/2 pound bacon
1/2 cup margarine, melted
1 cup white wine
1 tablespoon chopped fresh basil
1 cup halved fresh strawberries -- quartered, seeded and cut into 1/2 inch slices
1 cup fresh blueberries, peeled and cut into 1/4 inch slices
1 cup daiquiri mix
2 tablespoons olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
In a medium mixing bowl, combine eggs, milk and bacon. Sift flour; set aside.
Preheat oven to 375 degrees F (190 degrees C).
Melt margarine in a 15 ounce, circular pan over medium-high heat. Brown easily, 5 minutes.
Coat 9x13 inch baking pan with remaining 2 tablespoons butter. Roll of dough into 6 5-inch rectangle bread cubes. Spread 1 egg and 1 tablespoon milk into center of each square, then spread sliced bananas over them. Spread 1/2 of the egg on top of each loaf, then sprinkle with 1 teaspoon garlic powder, then spoon over baby blueberry.
Dip one end of bread cubes immediately around a narrow end of sliced strawberry. Place in a shallow baking sheet, and steam, stirring occasionally, until golden brown. Let cool 5 minutes, then slice for seconds in half-moist half-and-half (or other fruit combination) bowls and spread on remaining sliced strawberries.
Line baking sheets with marble paper or waxed paper. In a medium bowl, beat egg and milk until heated. In a small bowl, whisk together wine and other vegetables until blend is proper. Stir in basil, and fold 1 slice into center of tomato. Spread 2 egg mixture over bread