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Christmas Morning Egg Nog French Toast with Cranberry Compote
Christmas Morning Egg Nog French Toast with Cranberry Compote
- Recipe Submitted by Seattle Girl on 01/01/2011
Category: Breakfast, Christmas
Ingredients List
- 4 cups eggnog
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 loaf French bread sliced into 8 slices (do not use ends)
- 1/4 cup unsalted butter, melted
- Powdered sugar
- Cranberry Compote Ingredients:
- 2 cups apple cider
- 6 tablespoons light corn syrup
- 2 tablespoons brown sugar
- 8 tablespoons unsalted butter
- 3 apples (I prefer Granny Smith), peeled and cored and cut into 1/2 inch pieces
- 2 cups cranberries
- 1/2 cup sugar
Directions
Directions for the French Toast:
1) Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally and turning over slices once to coat. Cover and refrigerate overnight.
2. Make the compote (see recipe below)
3. Preheat oven to 450 degree F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to greased baking sheets. Brush bread with remaining melted butter. Bake 10 minutes.
4) Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar and top with the Cranberry Compote.
Directions for the Cranberry Compote:
1) Whisk together apple cider, corn syrup and brown sugar. Boil in a heavy saucepan until mixture is reduced to 1 cup, approximately 15 minutes.
2) Add 4 tablespoons butter and remove from heat. Melt remaining tablespoons of butter in skillet and add apples. Sauté for 4 minutes and add cranberries and sugar. Stir until cranberries begin to pop open. Add cider vinegar mixture and boil for 8 minutes. Mixture will be like syrup. Taste and add more sugar if necessary. The compote can also be prepared 1 day ahead.
3) Serve compote warm over French Toast.
1) Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally and turning over slices once to coat. Cover and refrigerate overnight.
2. Make the compote (see recipe below)
3. Preheat oven to 450 degree F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to greased baking sheets. Brush bread with remaining melted butter. Bake 10 minutes.
4) Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar and top with the Cranberry Compote.
Directions for the Cranberry Compote:
1) Whisk together apple cider, corn syrup and brown sugar. Boil in a heavy saucepan until mixture is reduced to 1 cup, approximately 15 minutes.
2) Add 4 tablespoons butter and remove from heat. Melt remaining tablespoons of butter in skillet and add apples. Sauté for 4 minutes and add cranberries and sugar. Stir until cranberries begin to pop open. Add cider vinegar mixture and boil for 8 minutes. Mixture will be like syrup. Taste and add more sugar if necessary. The compote can also be prepared 1 day ahead.
3) Serve compote warm over French Toast.
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