Saturday, December 24, 2011

Christmas Breakfast - Eggnog French Toast

At our Los Angeles Bed and Breakfast, we pride ourselves on making something fresh and delicious for breakfast every morning - especially Christmas morning!

At home, you have a you have a lot of breakfast options- a slice of leftover pie, a scoop of leftover mashed potatoes, a bowl of cereal, cookies, candy - whatever! OR, you can prepare this easy and delicious recipe the night before and impress all of the guests who were too tipsy to drive home on Christmas Eve!


Cranberry Apple Eggnog French Toast
Preheat oven to 350
Spray a 9 x 13” ceramic baking dish with non-stick cooking spray.
 
12 eggs
2 cups eggnog
2 Tbsp vanilla
3-4 medium green apples, sliced
1 cup cranberries (fresh, dried or frozen) - save a few to sprinkle on top!
½ cup butter, melted
½ cup light brown sugar
1 Tbs water
6-10 slices of white, wheat, or French bread
Cinnamon sugar
Directions:
Melt butter and mix in the brown sugar and water, set aside.
Thinly slice the apples and place them evenly on the bottom of the prepared pan. Top with cranberries.
Pour the butter mixture evenly over the fruit.
Cut the bread slices in half and place them, overlapping slightly, over the fruit covering the entire dish.
In a separate bowl, beat the eggs until light and fluffy, pour in the milk and vanilla, mixing until no yolks are showing.  Pour this mixture over the bread slices, making sure all have been saturated.  Cover and refrigerate over night.
Just before baking, sprinkle with cinnamon sugar and place in a preheated 350 degree oven for 50-60 minutes or until golden.

Or, for the more experienced cook, who really wants to make something fancy, try this recipe:

Eggnog French Toast - With Cranberry-Apple Compote

4 cups Eggnog
4 Large Eggs
1 tsp Nutmeg
1 tsp Cinnamon
16 Slices Thick White Bread, sliced into ½" pieces

¼ cup Unsalted Butter, melted
Powdered Sugar
Directions:
Whisk first four ingredients in a large bowl.  Place bread slices in a single layer in two 13x9x2” baking dishes.  Pour custard over bread, dividing equally.  Cover and refrigerate overnight.  Preheat oven to 450 degrees.  Butter 2 large rimmed baking sheets with some melted butter.  Using spatula, transfer the bread slices to the prepared sheets.  Brush bread with the remaining melted butter.  Bake for 10 minutes and the turn the bread over and bake until golden about 6 minutes more.  Remove from oven, place on a serving platter, and dust generously with powdered sugar.

Cranberry-Apple Compote

2 cups Apple Cider
6 Tbsp Light Corn Syrup
2 Tbsp Packed Light Brown Sugar
1 Stick Unsalted Butter
3 Granny Smith Apples, peeled, cored and cut into ½" pieces
2 cups Cranberries (fresh or frozen)
½ cup plus 1 Tbsp Sugar
Directions:
Whisk apple cider, corn syrup and brown sugar in heavy bottomed saucepan.  Boil over high heat until reduced to 1 cup, about 15 minutes.  Add 4 Tbsp butter, whisk until melted. Remove from heat.
Melt remaining 4 Tbsp butter in a heavy large skillet over medium heat.  Add apples and sauté for 2 minutes.  Add cranberries and ½ cup sugar.   Stir until cranberries begin to pop.  Stir in reduced cider mixture.  Bring to a boil until mixture thickens, about 6 minutes.  Stir in remaining sugar and remove from heat.  Transfer compote to a bowl and serve warm.

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