Amanda White-Thietje: Eggnog French Toast & Cranberry-Apple Compote

Posted on December 26, 2014

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Today’s #MBrecipes contribution comes from Managing Director Amanda White-Thietje, something delicious for your holiday mornings (All #MBrecipes so far are collected at mixedbloodblog.com):
Amanda: “My sister and I are home every other year for the holidays, along with husbands, her children, cousins, aunts, uncles and grandparents. Over the years, because I love doing it, I’ve started cooking both the formal family Christmas Eve dinner and breakfast the next day. After little ones have seen what waits for them under the tree Christmas morning, everyone flops down where there’s an open space and eats Mimi’s Christmas Breakfast, the same every year: eggs as-you-like-em, butterscotched pears, rosemary mustard sausage, coffee or champagne, and the niece-and-nephew-approved recipe I share with you here: eggnog French toast with cranberry-apple compote. You can prep it the night before and toss it in the oven the next morning, so you’ll make it look easy. Pro tip: use fresh, thick bread and fresh cranberries, if you can. Makes the difference. Happy Holidays from the White Family!”

EGGNOG FRENCH TOAST
Ingredients
4 cups eggnog (the kind from the store, without alcohol)
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
1/4 cup (1/2 stick) unsalted butter, melted
Powdered sugar
Cranberry-Apple Compote

Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.

Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. 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. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with:

CRANBERRY-APPLE COMPOTE
Ingredients
2 cups apple cider
6 tablespoons light corn syrup
2 tablespoons (packed) golden brown sugar
8 tablespoons (1 stick) unsalted butter
3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
1/2 cup plus 1 tablespoon (about) sugar

Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.1463888_10152608805483315_2365237064930557440_n

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Posted in: #MBrecipes