Ingredients: |
Ingredients: FRENCH TOAST: 4 cups purchased eggnog 4 large eggs 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 loaf of bread (thick-sliced) 1/4 cup unsalted butter, melted Powdered sugar
COMPOTE: 2 cups apple cider 6 tablespoons light corn syrup 2 tablespoons light brown sugar (packed) 1/2 cup unsalted butter 3 apples, peeled, cored and cut into 1/2 inch pieces 2 cups cranberries (fresh or frozen) 1/2 cup plus 1 tablespoon sugar
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Directions: |
Directions:FRENCH TOAST: Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13 x 9 inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
Preheat oven to 450º. Butter two large rimmed baking sheets with 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. Dust with powdered sugar and serve with compote.
COMPOTE: Whisk apple cider, corn syrup, and sugar in heavy saucepan. Boil over high heat until reduced to 1 cup (about 15 minutes). Add 4 tablespoons of butter; whisk until melted. Remove from heat.
Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; saute 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. Serve warm.
Compote can be made a day ahead. Cover and refrigerate, Stir over medium heat until heated through before serving. |