Name: Eggnog French Toast with Cranberry-Apple Compote
Yield: Makes 8 servings
Ingredients: 4 cups purchased eggnog; 4 large eggs; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends); 1/4 cup (1/2 stick) unsalted butter, melted; Powdered sugar; Cranberry-Apple Compote

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Eggnog French Toast with Cranberry-Apple CompoteMark Thomas

This recipe is perfect for Christmas Day breakfast since it can be completely assembled the night before and then baked in one batch in the oven.

Recipe information

Yield
Makes 8 servings

Ingredients

4 cups purchased eggnog

4 large eggs

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)

1/4 cup (1/2 stick) unsalted butter, melted

Powdered sugar

Cranberry-Apple Compote

Preparation

Step 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. Cover dishes and refrigerate at least 6 hours or overnight.
Step 2
Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. 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; serve with Cranberry-Apple Compote

TagsCasserole American Cranberry Berry Fruit Apple Main Side Breakfast Brunch Nut Free Vegetarian Make Ahead Baking Christmas Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes