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1
For cranberries and apples--whisk together the apple cider, corn syrup, and brown sugar in a large heavy saucepan set over high heat.
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2
Boil until reduced to 1 cup, about 15 minutes.
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3
Whisk in 4 tbsp of the butter until melted.
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4
Remove from the heat and set aside.
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5
Melt the remaining 4 tbsp butter in a large heavy frying pan over medium heat until hot.
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6
Add the apples and saute, stirring 2 minutes.
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7
Add the cranberries and sugar, and stir until the cranberries begin to pop, about 2 minutes.
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8
Stir in the reduced cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes.
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9
Taste and stir in more sugar, if desired.
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10
For the eggnog french toast--arrange the bread slices in a 13 x 9 inch baking dish.
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11
Whisk together the eggnog, nutmeg, and cinnamon in a bowl.
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12
Pour the mixture over the bread.
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13
Cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
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14
Arrange a rack in center of oven; preheat oven to 450u00b0.
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15
Butter a large, rimmed baking sheet with some of the melted butter.
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16
Using a metal spatula, transfer the bread slices to the baking sheet.
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17
Brush the bread with the remaining melted butter.
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18
Bake for 10 minutes, and then turn and bake until golden brown on the outside, and still soft inside, 5-6 minutes.
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19
Watch carefully so they do not burn.
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20
Arrange two slices on each of six dinner plates and mound the warm fruits on top.
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21
Dust generously with powdered sugar and serve.
