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Egg Nog French Toast with Cranberry Compote Recipe

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This recipe for Egg Nog French Toast with Cranberry Compote is from The Schnauzer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. nonalcoholic/unsweetened cider
1 c. sugar
2 cinnamon sticks or 1/2 tsp. cinnamon
1 vanilla bean split lengthwise or 2 tsp. vanilla
1/4 c. orange zest
4 lbs. of small tart cooking apple--- diced (Pippins work great)
1 c. dried cranberries roughly chopped
16 slices of Bias cut French bread (cut on an angle)
1 quart eggnog
1/2 c. Bourbon
pinches of cinnamon/nutmeg/cardamom
butter for cooking
Directions:
Directions:
FOR THE COMPOTE:
Place cider, sugar, cinnamon, vanilla & zest into a 6 qt. pan & bring to a low simmer. Add apples & cranberries. Cook for 6 minutes. Strain & reserve both the liquid & the apple cranberry mixture, discarding the cinnamon sticks & vanilla bean if you used the stick & bean. Place the liquid back into the pan & reduce by half, 30-40 minutes. Cool & add the apples & cranberries back into this mixture & reserve. This can be done 2 days ahead & chilled.
FOR THE TOAST:
In a medium bowl, combine the eggnog, Bourbon & spices & mix well. Dip the slices of French bread into the seasoned eggnog & fill with 1-2 tbsp. of apple cranberry compote. Press firmly together & reserve. Place 2-3 tbsp. of softened butter in a pan over stove & allow to melt & brown slightly. Place three or four sandwiches in the pan & cook until desired color is achieved (about 3-4 minutes on each side over medium heat). Serve immediately or keep warm in low oven. If desired, you may garnish with powdered sugar or whipped cream.

© Holiday Recipes; bogo

 

 

 

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