|Egg Nog French Toast with Cranberry Apple Compote and Sausage Links|
Three years ago was the first time my husband and I woke up in our beds, under our own roof on Christmas morning. A few days before, I had planned a Christmas brunch which I hope to carry on as a morning tradition for our family.
|Holiday Fruit Salad is a family favorite|
I'll be posting recipes from our family's breakfast tradition to share! So come back for more-it will surely get you in the spirit!
Merry Little Christmas Breakfast MenuEggnog French Toast with Cranberry Compote
Maple Glaze Sausage Links
Holiday Fruit Salad
Grapefruit Cups with Wine Syrup
Mocha Chocolate (two ways)
Sweet Treat: Coconut Swirls
Bon Appetit Magazine December 2001
2 cups purchased eggnog
2 large eggs
½ t. ground nutmeg
½ t. ground cinnamon
1-7 ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
¼ stick unsalted butter, melted
Cranberry-Apple Compote (recipe below)
1. Whisk first 4 ingredients in large bowl. Place bread slices in single layer in a 13x9x2-inch glass baking dish. Pour custard over bread, cover dish and refrigerate at least 6 hours or overnight.
2. Preheat oven to 450F. Butter one large rimmed baking sheet with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter.
3. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer.
4. Place 2 French toast slices on a plate. Dust generously with powdered sugar; serve with Cranberry Apple Compote.
***Custard can be made 1-2 days in advance and stored in the refrigerator.
Cranberry Apple Compote
Makes about 3 cups
1 cup apple cider
3 T. light corn syrup
1 T. packed golden brown sugar
4 T. unsalted butter
1 large Golden Delicious Apple, peeled, cored , cut into ½ inch pieces
1 cup cranberries (fresh or frozen)
¼ cup plus 1/ 2 T. sugar
1. Whisk apple cider, corn syrup and brown sugar in heavy large saucepan. Boil over high heat until reduced to ½ c., about 15 minutes. Add 2 tablespoons butter, whisk until melted. Remove from heat.
2. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; saute 2 minutes. Add cranberries and ¼ cup sugar.
3. Stir until cranberries begin to pop, about a minute. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 3-6 minutes. Stir in more sugar if desired.
***can be made 2- 3 days ahead. Cover and refrigerate. Stir over medium heat until heated through.