There is something about cold Sunday mornings in November that I just love, having a crackling fire the crisp air out doors and the warm sun shining through the windows. There is nothing better than a lazy morning with warm coffee or hot chocolate slippers and the smells of cinnamon and maple syrup coming from the kitchen.
If you have friends or family for the holidays or even just visiting for the night Egg Nog French Toast with Gala Apples & Cranberry compote is a flavorful and easy dish to make. All of it can be made a day ahead and then baked and warmed up in the morning to greet your guests.
Egg Nog French Toast with Gala Apples & Cranberry Compote
Makes 8 servings:
Ingredients for French Toast:
4 cups of Munroe Dairy Egg Nog
4 Large Local Brown Eggs
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
1 tablespoon of maple syrup or bourbon (optional)
1 Loaf of hearty white bread sliced into 8 slices and then halved (16 pieces,) remove end heel crusts
Cranberry & Gala Apple Compote (recipe below)
Powdered Sugar
In a large flat bottom bowl whisk together the egg nog, eggs, nutmeg, cinnamon, and either syrup or bourbon. In a greased glass baking dish (13x9,) lay the bread flat not layering pieces. Pour the Egg Nog mixture over the bread, cover and refrigerate for at least 6 hours (can be refrigerated over night.)
Preheat the oven to 400°f. Place the glass baking dish on the rack and bake for 20 minutes or until the tops are golden brown and puffy. Serve each plate with two pieces of French toast topped with warm compote and a dusting of powdered sugar.
Ingredients for Cranberry & Gala Apple Compote:
Makes 6 cups:
2 cups Carlson Orchard Cider
6 tablespoons of Maple Syrup or Light corn Syrup
8 tablespoons of Butter separated in half
3 Gala Apples cored, peeled & diced into ½” pieces
2 cups of fresh cranberries
½ cup of sugar, plus 2 tablespoons
In a large sauce pan combine the first three ingredients and bring to a boil stirring to combine all of the ingredients. Boil over high heat for 6- 8 minutes or until it is reduced by half. Transfer to a heat safe bowl.
In a clean large sauce pan melt the remaining butter over medium heat. Add the apples and sauté for about 2 minutes. Add the cranberries and ½ cup of sugar. Stir over medium heat until the cranberries skin begins to pop. Add the cider mixture combining all the ingredients and remain sugar. Boil until it has reduced to a syrup consistency. Spoon over French toast and serve warm.
Left over can be kept in fridge and used with many fall dishes.
