Baked Eggnog French Toast with Apples and Apricots

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One of the challenges for many cooks is figuring out what to serve overnight company for breakfast or brunch.

A dish that is simple to prepare, that can be assembled in advance, and that delivers a bit of dazzle would be perfect. Baked Eggnog French Toast with Apples and Apricots is such an all-in-one morning entree.

A friend who loves to entertain sent me the recipe, which I tweaked slightly. Slices from a crusty peasant loaf are arranged in a baking dish, covered with purchased eggnog, then refrigerated overnight. For the topping sliced apples and diced dried apricots are quickly sauteed in a mixture of melted butter, brown sugar and cinnamon. At baking time, the fruits are spooned over the soaked bread slices, and chopped walnuts are sprinkled on top. Then this breakfast gratin goes into the oven for about 40 minutes until it is golden brown.

Crispy bacon or sliced ham, fresh juice, plus pots of coffee and tea would make fine sides to serve with this delicious version of French toast.

 

Baked Eggnog French Toast with Apples and Apricots

Serves 6

Toasts:

1 tablespoon unsalted butter, softened for greasing pan

1 crusty country or peasant loaf about 4 1/2 inches wide by 10 inches long

4 cups purchased eggnog

 

Apple and Apricot Topping:

3 medium Granny Smith apples

8 tablespoons (1 stick) unsalted butter

1/2 cup light brown sugar

1 teaspoon cinnamon

3/4 cup dried apricots cut into 1/2 inch dice

1/2 cup coarsely chopped walnuts

 

Butter a 9- by 13-inch baking dish. Cut ends from bread, then cut loaf into 1-inch thick slices. Cut slices in half and arrange them on the bottom of the pan in a single tight layer. (Save ends and any extra slices for another use.) Pour eggnog over the bread. Cover dish with plastic wrap and refrigerate overnight or at least 6 hours.

Arrange a rack at center position and preheat oven to 375 F.

For topping, peel, halve, and core apples. Then cut into 1/4 inch thick slices.

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

Remove the baking dish with bread slices from the refrigerator. Remove plastic wrap. Use a metal spatula to turn the bread slices over. Then spoon the apple/apricot mixture evenly over them and sprinkle with the walnuts. Bake uncovered until most of the eggnog mixture has evaporated and bread and apples are golden brown, about 40 minutes.

Remove the baking dish from the oven and cool 5 minutes. Serve warm.

 

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Baked Eggnog French Toast with Apples and Apricots - Betty Rosbottom Recipes

(c) 2010 Betty Rosbottom Recipes