|
EGGNOG FRENCH TOAST
WITH DRIED APRICOT-APPLE COMPOTE
4 cups purchased eggnog
4 large eggs
1 tsp ground nutmeg
1 tsp 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 (½ stick) unsalted butter, melted
Powdered sugar
Dried Apricot-Apple Compote (see recipe)
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 degrees. 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 Dried
Apricot-Apple Compote.
DRIED APRICOT-APPLE
COMPOTE
2 cups apple cider
6 tbsp light corn syrup
2 tbsp (packed) golden brown sugar
8 tbsp (1 stick) unsalted butter
3 Golden Delicious apples, peeled, cored, cut into ½ inch pieces
1 cup B&R Farms Dried Apricots
½ cup plus tbsp (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 tbsp butter; whisk until
melted. Remove from heat.
Melt remaining 4 tbsp butter in heavy skillet over medium heat. Add apple
pieces, saute 2 minutes. Add apricot and ½ cup sugar. Stir until
apricots begin to soften, 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.
|