Egg Nog French Toast with Cranberry Apple Compote

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Serves 4

8 slices of French bread (baguette style), cut to ½ inch

4 eggs
2 C. Eggnog
1 t. cinnamon
1 t. vanilla extract
½ t. nutmeg

1 large apple, on the tart side, cut into 1 inch cubes
½ C. cranberries
¼ C. sugar
¼ C. apple juice
2 T. butter

Maple syrup
Powdered Sugar

Heat griddle to 350 or medium. In a mixing bowl combine eggs, eggnog, and spices. Dip the bread into mixture and place on a cookie sheet or sheet pan. When all the bread slices have been dipped, pour the remaining egg mixture over the bread and let soak.

In a medium sauté pan, melt the butter over low to moderate heat. Add the apple cubes and cook, stirring regularly, until apples are tender. Add the cranberries, apple juice, and sugar. Cook until cranberries have “popped” and the mixture is slightly thick. Taste for sweetness, and turn off the heat.

Place the bread on the griddle. Flip when it is golden brown on the bottom. Repeat on the other side. (About 3 minutes on each side)

Serve 2 slices to each person. Sprinkle with powdered sugar and spoon about ¼ C of the compote on top. Serve with maple syrup.