My son will tell you that French toast is one of my signature recipes.  Several years ago, shortly after my divorce, I was devastated when he came home one day and told me that his dad’s girlfriend’s french toast was better than mine. Put a knife through my heart why don’t you. I laugh at it now just thinking of it. Time definitely heals. Since then, I’ve learned that this wonderful woman, who has come into our lives, also loves to cook. I’m glad the boy can get his fill of french toast from both houses and I’m glad I have someone who understands the pain of having two picky eaters! 

The only tricky thing about french toast is getting just the right degree of crispiness on the outside, while still keeping it soft and moist, but not mushy on the inside. Well, what’s even better than french toast is french toast that you can make ahead the night before. This recipe has been given rave reviews on Epicurious, so I had to try it. I’m not a fan of egg nog and am not someone who enjoys fruit on my breakfast so I went into this a bit skeptical, but with an open mind.  

This was awesome – truly like eating dessert for breakfast. The french toast suprisingly baked up well in the oven and though the compote takes a little bit of time, it is what takes this recipe from good to outstanding. The eggnog flavor in the toast is subtle and the compote tastes like pie filling. The best part is that after the presents have been unwrapped, an amazing meal is ready without the mess. You’ve gotta love that!

The only changes I made to the original recipe below was using light eggnog and buying Texas french toast bread.  

Make Ahead French Toast With Apple-Cranberry Compote

(Bon Appetit 2001)

French Toast

4   cups purchased eggnog

4 large eggs

1 teaspoon ground nutmeg

1 teaspoon 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 (1/2 stick) unsalted butter, melted

Powdered sugar

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°F. 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 Cranberry-Apple Compote.

Cranberry-Apple Compote

4 cups purchased eggnog

4 large eggs

1 teaspoon ground nutmeg

1 teaspoon 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 (1/2 stick) unsalted butter, melted

Powdered 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 tablespoons butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, 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.