Best Eggnog French Toast With Cranberry Apple Compote Recipes

EGGNOG FRENCH TOAST

Steps:

• Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
• Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
• Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
• Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

BAKED EGGNOG FRENCH TOAST WITH CRANBERRIES AND APPLES

Steps:

• For cranberries and apples--whisk together the apple cider, corn syrup, and brown sugar in a large heavy saucepan set over high heat.
• Boil until reduced to 1 cup, about 15 minutes.
• Whisk in 4 tbsp of the butter until melted.
• Remove from the heat and set aside.
• Melt the remaining 4 tbsp butter in a large heavy frying pan over medium heat until hot.
• Add the apples and saute, stirring 2 minutes.
• Add the cranberries and sugar, and stir until the cranberries begin to pop, about 2 minutes.
• Stir in the reduced cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes.
• Taste and stir in more sugar, if desired.
• For the eggnog french toast--arrange the bread slices in a 13 x 9 inch baking dish.
• Whisk together the eggnog, nutmeg, and cinnamon in a bowl.
• Pour the mixture over the bread.
• Cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
• Arrange a rack in center of oven; preheat oven to 450°.
• Butter a large, rimmed baking sheet with some of the melted butter.
• Using a metal spatula, transfer the bread slices to the baking sheet.
• Brush the bread with the remaining melted butter.
• Bake for 10 minutes, and then turn and bake until golden brown on the outside, and still soft inside, 5-6 minutes.
• Watch carefully so they do not burn.
• Arrange two slices on each of six dinner plates and mound the warm fruits on top.
• Dust generously with powdered sugar and serve.

CRANBERRY-APPLE COMPOTE

Steps:

• Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
• Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 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. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

EGGNOG OVERNIGHT FRENCH TOAST

Steps:

• Have a rimmed dish or pan (about 1 inch deep) that fits the bread loaf snugly nearby. Using a serrated knife, slice a very thin layer (about 1/16 inch) off the bottom of the loaf to expose the surface for better batter absorption. Cut the top of the bread in 1 1/2-inch-thick slices, being sure not to cut all the way through and leaving about 1/2 inch of bread at the bottom uncut. Then turn the loaf 90 degrees and cut 1 1/2-inch slices in the other direction to make a grid-like pattern, again, not cutting all the way through. Transfer the cut loaf to the dish.
• In a medium bowl, whisk the eggs, sugar, cream, melted butter, rum, vanilla and salt until well combined. Slowly pour the batter into the loaf beginning in the center. Gently peel back all the pieces to drench every crevice and the top of the loaf with the batter. Allow to soak for 30 minutes at room temperature, or cover and refrigerate up to overnight.
• Heat the oven to 350 degrees, line a baking sheet with parchment paper and set aside.
• Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners' sugar. Serve immediately.

SIMPLEST EGGNOG FRENCH TOAST

Steps:

• Pour eggnog into a shallow bowl, and add grated orange and cinnamon.
• Dip bread slices into the eggnog mixture, turning to coat both sides.
• Melt 2 tablespoons of the butter in a skillet over medium-high heat; add 2 or 3 slices of bread and fry until golden brown on both sides.
• Repeat with remaining bread and butter.
• Serve warm with powdered sugar, maple syrup, compote, or all three!