Food is a big part of the holiday season. Big meals are typically the focal point of holiday gatherings with family and friends. Seasonal beverages also have a special place at holiday dinner tables and parties. This holiday season, hosts can incorporate a beloved beverage into their holiday brunches by whipping up the following recipe for “Baked Eggnog French Toast with Cranberries and Apples,” courtesy of Betty Rosbottom’s “Sunday Brunch” (Chronicle Books).
Baked Eggnog French Toast with Cranberries and Apples
Serves 6
Glazed Cranberries and Apples
2 cups apple cider
6 tablespoons light corn syrup
2 tablespoons light brown sugar
8 tablespoons unsalted butter, diced
3 Golden Delicious apples (about 11⁄4 lb.), peeled, cored and cut into 1⁄2-inch cubes
2 cups fresh or frozen cranberries (see note 1)
1⁄2 cup granulated sugar, plus more if needed
Eggnog French Toast
12 thick (3⁄4-inch) bread slices, cut on a sharp diagonal from a day-old baguette (see note 2)
21⁄2 cups purchased eggnog (see cooking tip)
1⁄2 teaspoon freshly grated nutmeg
Pinch of ground cinnamon
3 tablespoons melted unsalted butter
Confectioners’ sugar
1. For the Glazed Cranberries and Apples: Whisk together the apple cider, corn syrup and brown sugar in a large, heavy saucepan over high heat. Boil until reduced to 1 cup, about 15 minutes. Whisk in 4 tablespoons of the butter until melted. Remove from the heat and set aside.
2. Melt the remaining 4 tablespoons of butter in a large, heavy frying pan over medium heat until hot. Add the apples and sauté, stirring, for 2 minutes. Add the cranberries and granulated sugar, and stir until cranberries begin to pop, about 2 minutes. Stir in the reduce 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. (The cranberries and apples can be prepared 1 day ahead; cool, cover and refrigerate. Reheat, stirring, over medium heat.)
3. For the Eggnog French Toast: Arrange the bread slices in a 9-by-13-inch shallow baking dish. Whisk together the eggnog, nutmeg and cinnamon in a medium bowl. Pour the mixture over the bread. Cover the pan with plastic wrap and refrigerate for 6 hours, or overnight.
4. Arrange a rack at center position and preheat the oven to 450 F. 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.
5. Bake for 10 minutes, and then turn and bake until golden brown on the outside and still soft inside, 5 to 6 minutes more. Watch carefully so they do not burn.
6. Arrange 2 slices on each of six dinner plates and mound the warm fruits on top. Dust generously with confectioners’ sugar and serve.
Note 1: If using frozen cranberries, defrost and pat dry.
Note 2: You also can use a good, crusty sourdough bread; cut 3⁄4-inch slices from it, and if they are large, cut them in half.
Cooking tip: If eggnog is not available at the supermarket, whisk together 4 egg yolks, 1⁄2 cup sugar and 2 cups light cream to blend. Then proceed with the recipe.
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