Eggnog French Toast with Cranberry Orange Syrup
1 cup eggnog
2 tablespoons butter, melted
1 teaspoon vanilla
8 slices (4 inches wide, 1 inch thick) French bread
2 tablespoons sugar
1/4 teaspoon ground nutmeg or cinnamon
1 can (16 ounces) jellied cranberry sauce
1/4 cup sugar
1/2 cup orange juice
1 teaspoon grated orange peel
To prepare bread: In large mixing bowl, combine eggs, eggnog, butter and
vanilla. Beat at medium speed for 1 to 2 minutes, or until well mixed. Dip bread
slices in egg mixture, turning to coat both sides. Place in greased 13-by-9-inch
baking dish. Pour any remaining egg mixture over bread.
In small bowl, combine 2 tablespoons sugar and nutmeg.
Sprinkle over bread. Bake in 450-degree oven for 15 to 20 minutes, or until
puffy and golden brown.
To make syrup: Meanwhile, in 2-quart saucepan, combine cranberry sauce, sugar,
orange juice and orange peel. Cook over medium heat, stirring occasionally, for
6 to 8 minuets, or until cranberry sauce is melted and mixture comes to a boil.
To serve: Serve toast immediately with cranberry orange syrup.
Makes 4 servings