One of the challenges for many cooks (myself included!) during the Christmas holidays is figuring out what to serve overnight company for breakfast or brunch. A dish that is simple to prepare, that can be mostly assembled in advance, and that delivers a bit of dazzle is what we all want. This casserole of baked French toast topped with a glorious mélange of fresh and dried fruits will definitely fit the bill.

All you have to do is to arrange slices from a good peasant or country loaf in a baking dish, cover them with purchased eggnog, then refrigerate overnight. At baking time, you spoon apple wedges, diced dried apricots, and dried cherries that have been sautéed in butter and brown sugar atop the soaked bread, and add a sprinkle of walnuts. Then this breakfast gratin goes into the oven to bake unattended for about 40 minutes. Oh, did I mention that the fruits can be sautéed a day ahead? Continue reading →