Baked Eggnog French Toast With Cranberries and Apples

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READY IN: 1hr 16mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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