Eggnog French Toast with Cranberry-Apple Compote

1. 1

   Whisk first 4 ingredients in large bowl.

2. 2

   Place bread slices in single layer in two 13x9x2-inch glass baking dishes.

3. 3

   Pour custard over bread, dividing equally.

4. 4

   Cover dishes and refrigerate at least 6 hours or overnight.

5. 5

   Preheat oven to 450F.

6. 6

   Butter 2 large rimmed baking sheets with some melted butter.

7. 7

   Using spatula, transfer bread slices to prepared baking sheets.

8. 8

   Brush bread with remaining melted butter.

9. 9

   Bake 10 minutes.

10. 10

    Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer.

11. 11

    Place 2 French toast slices on each of 8 plates.

12. 12

    Dust generously with powdered sugar; serve with Cranberry-Apple Compote

* Per serving · 4 servings · Values may vary.

No additional tips available.