Overnight Eggnog French Toast
4 Cups eggnog
4 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon vanilla extract
16 slices Sourdough Bread (page 74), ½ inch thick
4 tablespoons (1/2 stick) unsalted butter, melted
Confectioners’ sugar, for dusting
Fresh fruit for fruit compote (recipe below)
Whisk together eggnog, eggs, cinnamon, nutmeg and vanilla extract in a large bowl.
Arrange the bread slices in a single layer in two 9X13-inch glass or ceramic pans .
Pour the eggnog mixture over the bread to cover all slices equally.
Cover with foil and refrigerate at least 6 hours or overnight.
Preheat oven to 450°F.
Brush two large rimmed baking sheets with the butter.
Carefully transfer the bread slices to the baking sheets using a spatula.
Brush the tops of the bread with the remaining melted butter.
Bake the bread for 10 minutes, or until lightly golden on one side.
Flip the slices and bake until golden brown and crisp on the outside, about 6 minutes
Serve with a dusting of confectioners’ sugar and top with fresh fruit, fruit compote or
your favorite syrup of preserve.
Winter Fruit Compote
Breakfast Buffet Accompaniment
½ Cup Sugar
1/3 Cup Water
½ tsp. vanilla
1 ½ tsp. lemon or lime juice
1 Tbls. butter
1 Golden Delicious Apple
1 Kiwi – chopped
½ Cup pineapple (cubed)
¼ Cup dried cranberries
• Melt 1 Tbls. butter in skillet over medium heat
• Add 1 apple (chopped) and sauté for 2 minutes until soft
• Combine ½ Cup sugar and 1/3 cup water and ½ tsp. vanilla
• Stir over low heat until sugar dissolves.
• Boil over high heat for 1 minute. Cool the syrup completely.
• Transfer cooled syrup to a bowl.
• Stir in 1 ½ tsps. Lime juice
Combine sautéed apples, 1 chopped kiwi, ¼ cup dried cranberries and ½ cup fresh pineapple