EGGNOG FRENCH TOAST with APPLE CRANBERRY COMPOTE

EGGNOG FRENCH TOAST with
APPLE CRANBERRY COMPOTE

Perfect(ly easy) for Christmas morning

Hands-on time: 15 minutes night before, 15 minutes in the morning
Serves 4

HOMEMADE EGGNOG

• 2 eggs (see TIPS)
• 2 tablespoons sugar
• 2 cups milk (low-fat is good)
• 1/2 teaspoon vanilla (for French toast, peppermint for drinking)
• Freshly grated nutmeg
• Brandy to taste (omit for French toast, optional for drinking)

EGGNOG FRENCH TOAST

• 8 slices panettone (from half a two-pound loaf) or another good bread
• 2 eggs
• 2 cups homemade eggnog (or commercial eggnog)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Melted butter
• Powdered sugar

Whisk eggnog ingredients. Makes 2-1/2 cups.

Arrange bread in single layer in a glass or ceramic dish. Whisk eggs, 2 cups eggnog and spices. Pour over bread. Cover, refrigerate overnight.

Preheat oven to 450F. Brush slices on both sides with butter. Arrange on a rimmed baking sheet, bake for 15 minutes. Turn slices over, bake another 15 minutes or until golden brown and slightly puffy. Transfer to plates. Sprinkle with powdered sugar. Top with warm apple cranberry compote. Buon appetito!

NUTRITION ESTIMATE Per Serving: 900Cal; 18g Protein; 38g Tot Fat; 24g Sat Fat; 122g Carb; 7g Fiber; 194mg Sodium; 377mg Cholesterol; Weight Watchers 21 points

recipe courtesy of recipeparade.com