Recipe a Week, Week 3

I’m a little behind in my posts, but keeping up with the meals at least. I made this one on Sunday morning, 1/15, and I think it was a success. It was also a good lesson to me that not all of the recipes I make have to be a dinner.

I made two other recipes this evening — an appetizer and a soup — which I will post about soon.

But here’s the recipe for week 3, with my notes:
Overnight Eggnog French Toast Crunch

Ingredients

1 20×2 1/2 inch baguette, cut diagonally into 18 to 20 slices (1 inch)
4 eggs, slightly beaten
1 cup eggnog
1/2 cup milk
1/4 teaspoon ground nutmeg
1 cup fresh or frozen craberries
1/4 cup butter
1/3 cup brown sugar, packed
1/3 cup pecans, chopped

Method

1. Spray 13 x 9-inch glass baking dish with cooking spray. Arrange bread in a single layer in dish.

2. Whisk eggs, eggnog, milk, and nutmeg in medium bowl; pour over bread. Let stand 30 minutes. Turn bread; sprinkle with cranberries. Cover and refrigerate overnight.

3. Heat oven to 400°F. With pastry blender or two knives, cut butter into brown sugar in medium bowl. Turn bread; sprinkle with brown sugar mixture. Bake 15 minutes; sprinkle with pecans. Bake an additional 10 to 15 minutes or until golden brown.

Notes

This dish was pretty easy to make; you just need to remember to start it the night before. For the size baguette we could find in the store, it seemed to make sense to multiply the recipe by 1 1/2 times.

The cooking times seem a little on the short side for getting golden brown dish in the end. Otherwise the directions seem fine.

This dish was very good for a breakfast. Cathy, Evan, and Scott all liked it. We need to make this one again!

Servings: 8

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