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Festive Make Ahead Eggnog French Toast Recipe

This make-ahead French toast is perfect to serve on Christmas morning. It can quickly be put together the night before and baked in the morning. The seasonal flavors of eggnog, apples, and cranberries are delicious together; I always serve Apple Cranberry Compote (recipe below) with this French toast. Alternatively, you can serve it with your favorite maple syrup.

Eggnog French Toast


12 Servings
””
1 loaf French bread,(1 pound loaf) sliced into 12 1" thick slices; if you want smaller servings, use one of those longer loaves that are slightly smaller in diameter that are available at warehouse stores to make 16 or 18 slices
4 cups commercial eggnog
4 eggs
1 teaspoon freshly ground nutmeg
1 teaspoon cinnamon

1/3 cup melted butter
powdered sugar

Place the bread slices in a single layer in a large casserole dish. Mix the eggnog, eggs, nutmeg, and cinnamon; pour over the bread slices. Cover with plastic wrap and refrigerate at least 2 hours or preferably overnight.

Brush half of the melted butter on a large baking sheet. Transfer the bread slices to the baking sheet and brush the top of the bread slices with the remaining butter. Bake in a 400° oven for 20 minutes; turn the slices over and bake until the slices are crisp and brown. Dust with powdered sugar.

Amount Per Serving
Calories 184 Calories from Fat 113
Percent Total Calories From:
Fat 62% Protein 11% Carb. 27%

Nutrient Amount per
Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 129 mg
Sodium 127 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g

Vitamin A 11% Vitamin C 2% Calcium 0% Iron 3%

Cranberry Apple Compote

12 Servings

2 cups apple juice
6 tablespoons light corn syrup
2 tablespoons brown sugar

4 tablespoons butter, divided

3 large cooking apple(s), peeled, cored, and cut into 1/2-inch pieces
3 cups cranberries, (12 ounce package)
3/4 cup sugar

Mix apple juice, corn syrup, and brown sugar in a large saucepan; bring to a boil and boil until the mixture is reduced to about one cup, approximately 15 minutes. Remove from the heat.

Melt 4 tablespoons butter in a large skillet over medium heat. Add apples and sauté 5 minutes; add cranberries and 3/4 cup sugar. Stir until cranberries begin to pop, about 2 minutes, then stir in the reduced cider mixture. Continue cooking over medium-high heat until the mixture is reduced to a syrupy consistency, about 10 minutes. (Can be made several days ahead. Cover and refrigerate, then reheat.) Transfer compote to bowl and serve warm.

Amount Per Serving
Calories 187 Calories from Fat 37
Percent Total Calories From:
Fat 20% Protein 1% Carb. 80%

Nutrient Amount per
Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 48 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g
Sugars 0 g
Protein 0 g

Vitamin A 4% Vitamin C 39% Calcium 0% Iron 4%



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