Oven-baked French toast with cranberry compote

Ingredients

  • ½ cup grated Parmigiano-Reggiano
  • 3 cups red fruit/holiday berries
  • ½ bottle cherry vodka
  • 1 bottle Martini prosecco
  • 1 bottle Martini Bianco vermouth
  • 1 pint cherry tomatoes, halved lengthwise
  • ½ pound slender asparagus, ends trimmed, chopped into ½ inch pieces
  • + 27 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • Freshly ground black pepper
    • Kosher salt
    • ½ cup mint leaves, torn into bite-sized pieces
    • ½ cup basil leaves, torn into bite-sized pieces plus a few sprigs for garnish
    • ½ cup grated Gruyere cheese
    • ½ cup light cream
    • 8 extra-large eggs
    • 1 teaspoon cinnamon
    • ½ cup sugar
    • 1 cup water
    • 1 cup orange juice
    • 3 cups cranberries
    • 1 stick cold butter, cut into pieces, plus more for serving
    • Freshly grated nutmeg
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ¼ cup firmly packed brown sugar
    • 1 teaspoon lemon extract
    • 2 tablespoons vanilla extract
    • ½ cup brown sugar
    • ½ cup granulated sugar
    • ½ cup whipping (heavy) cream
    • 2 cups whole milk
    • 8 whole eggs
    • Brioche or leftover panettone
    • Butter, for greasing

Grease the baking pan with butter. Cut brioche or panettone in 1-inch slices and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla and lemon. Pour evenly over the bread. Cover the pan tightly and store in the f...

View full recipe at SpringPad

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