Tasty Thursday

Throw this dish together tonight and then bake tomorrow for a fantastic Christmas breakfast without all the hassle. Another great recipe from French Toast by Donna Kelly.

Christmas Morning Casserole

2-1/2 cups eggnogg

3 large eggs

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

1 large loaf French bread

Cranapple Compote

1/2 cup butter

3 Golden Delicious apples, peeled and diced

1 cup chopped fresh cranberries

1/2 cup sugar

1 container (12 ounces) frozen apple juice concentrate

1/4 cup corn syrup

2 tablespoons brown sugar

In a bowl, whisk together the eggnog, eggs, nutmeg, cinnamon, and salt. Pour half of the eggnog mixture into a 9 x 13-inch baking pan. Cut ends off bread and discard. Slice bread into 8 slices, each about 1-1/2 inches thick, and then place in pan. Pour remaining eggnog mixture over top, cover, and refrigerate overnight. Remove from refrigerator and turn each slice over in pan with a wide spatula; bring to room temperature, about 30 minutes. Bake at 425 degrees for 20 minutes. Carefully turn slices over with a wide spatula and bake 10-15 minutes more, or until puffed and browned. Serve with Cranapple Compote. Serves 6 to 8.

To make the compote, melt butter and saute apples for 2 minutes in a saucepan over medium-high heat. Add cranberries and sugar and stir until cranberries pop, about 2 minutes more. Stir in juice concentrate, corn syrup, and brown sugar. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly before serving. Store in the refrigerator for up to 2 weeks. Makes 2 cups.