Eggnog French Toast with Apple-Cranberry Compote

Wake up the morning with a festive mostly make-ahead breakfast bursting with holiday spirit. Thick bread slices are soaked overnight in eggnog (homemade or store-bought, your choice), cooked until crisp and golden (on the stove or in the oven, your choice), then spooned with a delicious tart-but-still-sweet apple-cranberry sauce. It's a cozy, indulgent (and dare I say, easy?) way to kick off a holiday morning, a family favorite since way way back.

Festive French Toast for Special Holiday Breakfasts. A Long-Time Family Favorite. Budget Friendly. Vegetarian. What're you waiting for?! So Good!!

~ Skip Straight to the Recipe Overview ~

~ Skip Straight to the Recipes ~

~ Skip Straight to Apple-Cranberry Compote ~

~ Skip Straight to Homemade Eggnog ~

~ PIN This ~

Ahhh. Christmas Morning.

It's complicated, right?

Up so early, so **** early. (And up way too late.) High expectations. (And heart-wrenching disappointments.) Such abundance. (And so many things. And wrapping paper. And cheap candy.) Lovely memories. (And missing those who are gone, or away, or otherwise MIA.)

But when you've prepped for breakfast the night before? Somehow Christmas Morning feels less complicated.

I have the idea that French toast is perfect for the holidays — warm and comforting, not your everyday breakfast. The custard-soaked bread, golden and crisp, feels indulgent yet familiar. French toast brings everyone together, making a holiday breakfast extra cozy and unforgettable. Topped with a wintry apple-cranberry sauce, it becomes a centerpiece for a leisurely time.

Extra-good news? For all who have another food tradition on "the" holiday morning, French toast is an adaptable time-shifter.

Want to kick off the festivities the weekend before? Or move the "special" breakfast from Christmas Day to one of the less-busy days between Christmas and New Year's? Or to close off the holiday season the morning of New Year's Eve or New Year's Day?

Whatever the timing, French toast just might earn a spot on a holiday menu for now and years to come. It's familiar yet fresh. It's an old favorite but meets today's sensibility. It's French toast, in all its glory.

---

---

Recipe Overview: Eggnog French Toast with Apple-Cranberry Compote

• This recipe "gets" that come Christmas morning, you're b-u-s-y but still want to put out a festive breakfast for family and out-of-town guests. For this recipe, all the prep (making the Apple-Cranberry Compote and soaking the bread slices in store-bought or Homemade Eggnog) is done ahead of time: all that's left for the morning is to cook the French toast itself, either in the oven or on the stove (my preference). There's something magical about pairing hot, crisp and custard-y French toast with a bright-colored, jammy sauce of cooked apple and fresh or frozen cranberries. If only Christmas came round more often, I might get my fill ...

• When to Serve = A holiday breakfast, maybe Christmas morning, maybe the weekend mornings or days before/after.
• The recipe is vegetarian.
• Distinctive Ingredients = Eggnog (either homemade or store-bought) + Sturdy Bread (like brioche, challah, others) + Apple + Cranberry (fresh or frozen)
• Ingredient List = all the above + (for the Compote) butter + brown sugar + apple cider or cranberry cocktail + salt + (for the eggnog, if making Homemade Eggnog) 4 eggs + sugar + milk + cream + vanilla + cinnamon + nutmeg + (for cooking the French Toast) butter
• For Garnish = orange slices, powdered sugar, pomegranate seeds, all optional
• Kitchen Tools = a glass or ceramic (no metal) container to hold the bread slices while they soak the eggnog + a baking sheet with parchment (if baking in the oven) or a large skillet or griddle (if cooking on the stove) + a spatula
• It takes about 20 minutes to cook the Apple-Cranberry Compote on the stove, this may be made ahead of time then rewarmed before serving. It takes about 15 minutes to mix the eggnog and slice the bread for soaking, this is done the night before serving. In the morning, it takes about 20 minutes to cook the French toast in a skillet or on a griddle; this is my preference and the timing does vary based on how many slices may be cooked at the same time. Alternatively, if baking in the morning, it takes about 15 minutes to get the French toast into the oven, then about 15-30 minutes to bake, flipping once.
• One of the reasons I prefer using the stove for cooking the French toast is that the outsides turn out crisp and golden and the interiors are a soft, lovely custard. In the oven, with some types of bread, the centers don't always cook and so the French toast can be a tad soggy, this doesn't seem to happen in a skillet.
• This is a time-friendly recipe, all the prep is done ahead of time.
• This is pantry-friendly recipe, all the ingredients are easily kept on hand during the holidays, there are no unusual ingredients to hunt up or special order.
• This is a budget-friendly recipe, all the ingredients are relatively low in cost.
• As written, the recipe makes 8 thick slices of French toast; people with bigger appetites may want a couple of slices but mostly, I think, a single slice will be plenty for many, especially if there are are other offerings such as bacon and fruit.
• So good! I hope you love it!


• For a simpler but still festive holiday breakfast, take a look at this Holiday Oatmeal with Cranberries & Orange.
• Not quite what you're looking for? Check out my other recipe ideas for Christmas Morning & Other Holiday Breakfasts.

---

---

How to Make Eggnog French Toast with Apple-Cranberry Compote

The detailed recipe is written in traditional recipe form below but here are the highlights in three easy steps. You can do this!

• Cook the Apple-Cranberry Compote Just one skillet, minimal prep, takes about 20 minutes and best of all, make it ahead of time, then warm it up for serving.
• Soak the Bread Slices in Eggnog the Night Before Have some store-bought eggnog? Great. Want to make Homemade Eggnog? Terrific. Both ways work. You'll need a container, possibly two, to hold the slices in a single layer. Refrigerate overnight.
• Bake or Fry the French Toast Just Before Serving In the morning, decide whether to bake the French toast slices or (my preference) to cook on the stove in a skillet or on a griddle.

What Is Eggnog, Anyway?

And can you make it yourself? Of course! (Just to be clear, you may make your own but for French toast but really, feel free to grab a carton or bottle af the grocery store!)

Eggnog is a rich, milky beverage usually enjoyed around the Christmas holidays. It's just eggs, milk, cream, sugar and is usually topped with a sprinkle of nutmeg and, in my recipe, cinnamon too.

My Homemade Eggnog is not just for French toast, it's unabashedly festive for drinking either straight-up (over ice, for me) or with vodka or my favorite, a shot of bourbon.

For French Toast, just whisk the eggnog ingredients. For drinking, I prefer to run the ingredients through a blender.

For French Toast, I use whole milk and cream. For drinking, I some times drop back to lower-fat milks, (skim, 1% or 2%) and then either cream or half & half. Once you know, you know, make a note, where your personal preference sits!

You Might Wonder Be Wondering ...

Have another question? Ask away, I'll do my best to answer!

• What is a compote, anyway? Great question. It's a fruit sauce, usually chunky, usually gently cooked so the fruit remains distinct, usually a little sweet, usually with a touch of liquid, some times with spices.

Why I Love This Recipe & You Might Too

• ... if eggnog's on hand, it's a good way to use it up
• ... but if it's not, odds are high that the simple ingredients for Homemade Eggnog are
• ... the Apple-Cranberry Compote is scrumptious, on its own, definitely with French toast
• ... as a devoted make-ahead cook, this fits the bill, all the prep up front, leaving only the French toast for last-minute
• ... it's extra festive for holiday occasions, I'd even serve this for supper!
• Ready to get started? Here's your recipe!

Bookmark! PIN! Share!

How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe inspires you, please do save and share! I'd be honored ...

~ PIN This (French Toast) ~

~ PIN This (Apple-Cranberry Compote) ~

~ PIN This (Homemade Eggnog) ~

---

EGGNOG FRENCH TOAST with APPLE-CRANBERRY COMPOTE

Hands-on time (compote): 20 minutes
Hands-on time (eggnog & French toast): 15 minutes night before, 15 minutes in the morning
Soak time: overnight
Time-to-table: about 12 hours
Serves 8 but easily halved

APPLE-CRANBERRY COMPOTE
• 1 tablespoon butter
• 6 tablespoons (75g) brown sugar (use 4 tablespoons/50g, if using cranberry cocktail)
• 2 large Golden Delicious apples, peeled, cored and diced (about 300g), (see ALANNA's TIPS)
• 1 cup (245g) apple cider or cranberry cocktail
• 1 cup (100g) fresh or frozen cranberries
• A pinch of salt

EGGNOG
• 2-1/2 cups store-bought eggnog
~ or ~
HOMEMADE EGGNOG

• 4 large eggs (see TIPS)
• 2 tablespoons sugar
• 1-1/2 cups milk (low-fat to whole, all work)
• 1/2 cup heavy cream
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt (assumes Diamond Crystal kosher salt)

FRENCH TOAST
• 1 loaf brioche or challah or panettone, about 350-400g
• Eggnog, either store-bought or Homemade
• Butter (melted if baking in the oven)

FOR SERVING
• Hot French Toast
• Warm Apple-Cranberry Compote
• Maple syrup, optional (but especially appreciated by kids)
• Orange slices, optional
• Powdered sugar, optional
• Fresh pomegranate seeds, optional (How to Remove Pomegranate Seeds)

APPLE-CRANBERRY COMPOTE Makes about 2 cups, easily made a day or two ahead of time. In a large, non-stick skillet, melt the butter and brown sugar. Stir in the apple pieces and cook, stirring occasionally, until the apples begin to soften, about 5 minutes. Carefully pour in the cider (it'll sizzle), bring to a simmer and let simmer for about 5 minutes. Stir in the cranberries and return to a simmer. Let simmer until the cranberries soften and pop, crushing them with the flat of a spatula or a potato masher if necessary. The compote is done when the apples and cranberries are soft and most of the liquid has cooked off. Refrigerate until ready to serve. Rewarm before serving.

HOMEMADE EGGNOG Skip this step if using store-bought eggnog. Whisk the eggs and sugar well first, then add the remaining ingredients and whisk well. The Eggnog may be made ahead of time, just refrigerate until ready to soak the bread.

SOAK THE BREAD OVERNIGHT Cut thin slices off both ends of the loaf, cook's treat! Cut the remaining loaf into eight slices about an inch thick. Find a glass or ceramic (not metal) container or possibly two containers large enough to hold the slices in a single layer. Spread a thin layer of Eggnog across the container's bottom. Arrange the bread slices in the container without squeezing them together. Carefully pour the Eggnog over the slices, distributing evenly. Cover the container and refrigerate overnight, at least 8 hours is recommended.

FOR STOVETOP FRENCH TOAST (RECOMMENDED, see TIPS) Melt butter on medium heat in a non-stick skillet or another skillet or griddle. Once the butter starts to sizzle, add the French toast slices and let turn golden, without moving, just lifting a corner to check how they're doing. Once the first side is done, flip to brown the second side and let cook until crisp and golden.

~ or ~

FOR OVEN-BAKED FRENCH TOAST (see TIPS) Heat the oven to 450F/230C. Line a baking sheet (possibly two sheets) with parchment. Gently brush the top of the bread slices with melted butter. Use a spatula to carefully lift each slice onto the baking sheet, buttered side down. Bake for 10-15 minutes until the bottom turns golden and crusty.

Remove the baking sheet from the oven, flip the slices. Brush the tops with melted butter. Bake for another 5-15 minutes until the tops turn golden brown and puffy.

FOR SERVING Transfer hot French toast slices to warm plates and top with warm Apple-Cranberry Compote. Arrange orange slices on the plates, sprinkle the plate with powdered sugar. Sprinkle pomegranate seeds over top. Dig in!

ALANNA's TIPS
APPLE-CRANBERRY COMPOTE The slightly tart Compote beautifully offsets the sweet French toast. The two together are really special but the French toast alone is good too! The Compote is just a tad bit better when made a day or two ahead but rewarm to serve. For the Compote, Golden Delicious really are the perfect apple, they soften just right and still hold their shape. Here, well, Delicious are delicious! When cutting up the apple, think about the consistency you'd like in the compote: a small dice will yield something that's like a very thick applesauce, a large dice will yield a chunky spread. Both are good, just know what you'd prefer, for serving. Consider a double batch; it’s delicious stirred into Greek yogurt and over ice cream too.

EGGNOG Don't feel like you have to make Homemade Eggnog for the French toast, grocery-store eggnog works just fine. Just use 2-1/2 cups for soaking the bread slices. If you're drinking the eggnog, vs using it for French toast, I prefer the texture if it's processed in a blender vs just whisked.

FRENCH TOAST Picking the right bread for French toast is always a trick. Early on, we used slices of the Italian cake called panettone; it's spotted with dried fruit and very good but also high in calories. Mostly, however, I found that some panettones are just too soft for French toast, the slices kinda disintegrate. I do like Great Harvest's cranberry orange bread for French toast and think that my Cranberry Walnut Bread would be excellent. Most recently, I've become fond of a loaf of brioche from Whole Foods, it's quite perfect and even stands up to soaking for 36 hours, this is helpful if you want to make French toast two days in a row, say.

OVEN vs STOVETOP Over the years, I've come to prefer cooking the French toast on the stovetop, either in a non-stick skillet or on a cast iron griddle. An electric griddle would also work and would cook more slices at the same time. In theory, the oven might be preferred because it's hands off but I've also found that different breads brown faster than others so if you try this, watch carefully (which, I know, kinda defeats the whole hands-off thing). But I've also found that in the oven, the bread really puffs up which sounds kinda cool but the centers don't cook through, leaving the interiors kinda soggy. I just find greater control and consistency working on the stove.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2008/12/eggnog-french-toast-with-apple.php .

RECIPE HISTORY Over the years, I've become a better cook and a better recipe writer. Some times I look back at my older recipes and think, "Oh yeah, that could be simpler." I overhauled this recipe in 2024, testing each and every step. The compote once specified two pans, now it's just one. The eggnog once specified two steps, now it's just one. Most of all, I just accepted the fact that with certain breads, "baking" French toast leaves the interiors half-cooked and soggy, not nice; it can be avoided but that takes attention, right? and who wants that fussiness and uncertainty? The good news is, French toast cooked on the stove is absolutely perfect, the exteriors crisp and golden, the interiors soft and custard-y. I can't wait to make this on Christmas morning for years to come!

Adapted from Bon Appetit, December 2001, this has been a family favorite at Christmas since 2007!

---

Seasonal Cooking: When Christmas Is Nigh Across the Years

KITCHEN PARADE
Make-Ahead Bran Muffin Batter Swiss Bircher Muesli Eggnog French Toast with Apple-Cranberry Compote Breakfast Casserole with Sausage, Apples & Caramelized Onions Overnight Coffeecake A Birthday Cake for Jesus: A Story Potato Blintzes Sugared Cranberries Gingerbread Granola Easy Easy Magical Jello Bites Holiday Oatmeal with Cranberries & Orange
~ more Recent Recipes ~

---

More Festive Holiday Breakfast Ideas

more
~ Christmas Morning & Other Holiday Breakfasts ~

• THE RECIPE Breakfast Casserole with Sausage, Apples & Caramelized Onions A make-ahead breakfast casserole, layers of sausage, apple and caramelized onion.
• ANOTHER TAKE Easy Make-Ahead Breakfast Casserole with Hash Browns & Eggs No bread! Just add salsa and cheese, then adapt!

• THE RECIPE Potato Blintzes An old family recipe, rich mashed potatoes wrapped in tender crepes. (PIN This)
• ANOTHER TAKE Light Tomato Basil Quiche Make-ahead, light and healthy. (PIN This)

• THE RECIPE Holiday Oatmeal with Cranberries & Orange Morning oats all dressed up for Christmas. PIN This
• ANOTHER TAKE Swiss Bircher Muesli Healthy overnight oats inspired by a hotel breakfast buffet in the Alps. (PIN This)

---

Shop Your Pantry First

(helping home cooks save money on groceries)

~ recipes using bread ~
~ apples ~
~ apple cider ~
~ cranberries ~
~ cranberry juice ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

---

© Copyright Kitchen Parade
2008, 2009, 2011 & 2024 (repub)