For many holiday cooks (myself included) one of the biggest challenges of entertaining during this festive season is figuring out what to serve overnight company for breakfast or brunch. A dish that calls for easy-to-find ingredients, can be assembled in advance, and also delivers a bit of dazzle would be perfect.This recipe for baked French toast topped with purchased eggnog plus a glorious mélange of fresh and dried fruits is such an all-in-one morning entrée.

For the toasts, you simply cut thick slices from a country or peasant loaf of bread, arrange them in a baking dish, and then pour purchased eggnog over them. The slices need at least an hour in the fridge, but are even better when soaked overnight. For the fruit topping, you sauté apple slices in butter, brown sugar, and cinnamon along with diced dried apricots and dried cherries. This mixture can also be prepared a day ahead.

Instead of pan frying the bread slices as for classic French toast, in this version they are  conveniently baked. The apples and dried fruits plus their juices are spooned atop the toasts along with a sprinkle of chopped walnuts before the dish goes into the oven for about 40 minutes. When done, the tender golden apple slices, the deep orange bits of apricots, and the garnet-hued cherries form a beautiful mosaic.

Crispy bacon, sliced ham, or a platter of smoked salmon along with fresh juice, plus pots of coffee and tea, would make excellent accompaniments to this delectable dish of baked French toast.

 

 Print This Recipe

Baked Eggnog French Toast with Apples, Apricots, and Cherries

Toasts
Unsalted butter for the baking dish
One 1-to-2-day-old loaf of country or peasant bread (Pain de campagne from Whole Foods works well.)
2 1/2 cups good quality purchased eggnog

Apple, Apricot, and Cherry Topping
3 to 4 large Granny Smith apples (1 3/4 pds), peeled, cored, and cut into 1/2-inch thick wedges
8 tbsp unsalted butter plus 1 tablespoon for glazing the fruit
1/2 cup light brown sugar
1 tsp cinnamon
3/4 cup dried apricots, cut into 1/2-inch dice
1/4 cup dried sour cherries (or dried cranberries)
3/4 tsp grated lemon zest
1/2 cup coarsely chopped walnuts

1.Generously butter a 9-by-13-inch or a shallow 3-quart baking dish. Cut the ends from the bread, and then cut the loaf into 1/2-inch thick slices.  Cut large slices in half and arrange the bread on the bottom of the pan in a single tight layer. (Save ends and any extra slices for another use.) Pour the eggnog evenly over the bread. Cover the dish with plastic wrap and refrigerate for at least an hour or preferably overnight.

2.For the topping, heat 8 tbsp of the butter in a large, heavy skillet over medium heat. When hot, add the brown sugar and cinnamon and stir to combine for 1 minute.  Add the apple slices and cook, stirring often, until slightly softened, 4 to 5 minutes. Add the apricots, cherries, and lemon zest and cook and stir 1 minute more. (Apple mixture can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat before using.)

3.When ready to bake, arrange a rack at center position and preheat the oven to 375 degrees F.

4.Remove the baking dish with the bread slices from the refrigerator and turn the slices over. Spoon the apple mixture evenly over them, and then sprinkle with the walnuts.  Bake until the apples are tender when pierced with a sharp knife and lightly browned around the edges, about 40 minutes. Cool 5 minutes.  Brush the top of the dish with 1 tablespoon melted butter. Serve warm.

Serves 6

Market tip: I often serve this dish during the holidays, when eggnog is sold in all the supermarkets. If eggnog is not available, whisk together 4 large egg yolks, 1/2 cup sugar, and 2 cups light cream to blend. Use 2 1/2 cups of this mixture in the recipe.

Copyright Betty Rosbottom 2024