Apple and cranberry stuffed eggnog french toast
Yield: Makes 8 serApple and cranberry stuffed eggnog french toast
ingredients
• 4 cups or 1 L eggnog
• 4 large eggs
• 1 tsp or 5 ml fresh grated nutmeg
• 1 tsp or 5 ml fresh grated cinnamon
• 1 white bread loaf, cut crosswise into 8 slices 1 inch thick (do not use ends)
• 8 oz or 224 g of chopped dried apples and cranberries
• 8 oz or 224 g toasted chopped pecans and walnuts
• 1/4 cup (1/2 stick) unsalted butter, melted
• Powdered sugar
Method
Whisk first 4 ingredients in large bowl. Make an slice in the side of each slice of bread 1 inch long by 2 inches deep without puncturing the side of the bread. Fill the pocket with a tablespoon of dried apples and cranberries. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour the eggnog mix over the bread, dividing equally. Cover the dishes and refrigerate overnight.
Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to the 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. Cut the French toast in half and place 4 halves on each plate. Top with toasted nuts and dust generously with icing sugar.
