Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees and butter well, an oven-proof casserole dish about 8 x 11.
- Add brandy and cranberries to a small saucepan - cover and simmer for 3 minutes. Remove from heat.
- Toast the bread slices lightly and butter each thinly. Slice into batons - 3 vertical bars (1 x 3). Lay the batons in the dish evenly and criss crossed.
- Whisk eggs, eggnog, ma[le syrup, cinnamon and nutmeg. Add brandy and cranberries and whisk more. Pour over the toast - make sure cranberries are evenly distributed. Let the toast rise up and float for 15 minutes to absorb and sink.
- Cover with foil and bake for 30 to 40 minutes until custard is set but still soft and wobbly - it will firm as it cools. Serve with whipped cream.
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