Eggnog French Toast with Cranberry Orange Syrup

Eggnog French Toast with Cranberry Orange Syrup

4 eggs

1 cup eggnog

2 tablespoons butter, melted

1 teaspoon vanilla

8 slices (4 inches wide, 1 inch thick) French bread

2 tablespoons sugar

1/4 teaspoon ground nutmeg or cinnamon

Syrup

1 can (16 ounces) jellied cranberry sauce

1/4 cup sugar

1/2 cup orange juice

1 teaspoon grated orange peel

To prepare bread: In large mixing bowl, combine eggs, eggnog, butter and vanilla. Beat at medium speed for 1 to 2 minutes, or until well mixed. Dip bread slices in egg mixture, turning to coat both sides. Place in greased 13-by-9-inch baking dish. Pour any remaining egg mixture over bread.

In small bowl, combine 2 tablespoons sugar and nutmeg. Sprinkle over bread. Bake in 450-degree oven for 15 to 20 minutes, or until puffy and golden brown.

To make syrup: Meanwhile, in 2-quart saucepan, combine cranberry sauce, sugar, orange juice and orange peel. Cook over medium heat, stirring occasionally, for 6 to 8 minuets, or until cranberry sauce is melted and mixture comes to a boil.

To serve: Serve toast immediately with cranberry orange syrup.

Makes 4 serving