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RECIPES
Eggnog French Toast
Serves 6
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Courtesy of Stacy Schultz | Photo by Jonathan Gayman
December 2012

As they say: What are the holidays without eggnog? So you buy a quart of the seasonal stuff and there it sits in the fridge, barely sipped, well into the New Year. Instead of throwing out a near-full carton come January, fry it into French toast, bake it into rich cheesecake, even toss it with pasta. Here is a new take on the requisite winter beverage that will make you finally understand what all the fuss is about – no ladle required.
Eggnog French Toast
Read the article: Get Your Nog In

INGREDIENTS

½ cup sugar
¼ cup freshly squeezed orange juice
1 10-oz. bag fresh cranberries
1 cup eggnog
3 eggs
2 pinches cinnamon
2 pinches nutmeg
1 pinch ground ginger
1½ Tbsp. butter
6 thick slices brioche

PREPARATION

• Place the sugar, orange juice and 1½ cups of cranberries in a small pot. Bring to a simmer, stirring occasionally, until the berries burst and the mixture thickens to a syrup-like consistency, about 8 minutes.
• Stir in the remaining cranberries and cook, stirring occasionally, until the fresh berries burst, about 3 minutes.
• Remove from heat and keep warm. If making ahead, let cool, then transfer to a container with a tight-fitting lid and place in the refrigerator. Reheat before serving. THIS CAN BE MADE 1 DAY AHEAD.
• In a large, shallow bowl, combine the eggnog, eggs, cinnamon, nutmeg and ginger and whisk to combine.
• Heat ½ tablespoon of butter in a griddle over medium-high heat. When the butter foams, emerge 2 slices of brioche into the eggnog mixture and quickly place on the hot griddle. Let cook until browned on one side, about 2 to 4 minutes, then flip and brown the other side. Transfer to a small plate to keep warm and repeat with the remaining slices, adding an additional ½ tablespoon of butter with each batch.
• To serve, sift powdered sugar over the toast and top with a spoonful of warm cranberry-orange compote.

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