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This french toast is great because you can prepare it the night before. Christmas morning I just pop it into the oven and bake. It's not very low calorie, but it's a wonderful treat once a year. 
French Toast
4 c eggnog
4 eggs
1 t nutmeg
1 t cinnamon
1 14.5-oz country white bread loaf (or any rustic crusty bread), halved horizontally, each half cut crosswise into 8 slices
1/4 c unsalted butter, melted
powdered sugar
Whisk first four ingredients together in bowl. Place bread slices in single layer in two 13x9 glass baking dishes. Pour custard over bread. Cover and refrigerate at least 6 hours or overnight.
Preheat oven to 450. Brush 2 large baking sheets with melted butter. Transfer bread slices to baking sheets and brush bread with remaining butter. Bake 10 minutes, turn over, and bake until golden brown and crisp on outside ~ 6 minutes longer. (I usually bake them a little longer ~ 10-15 minutes per side). Sprinkle baked slices with powdered sugar and serve with cranberry apple compote.
Cranberry Apple Compote
2 c apple cider
6 T light corn syrup
2 T light brown sugar
8 T unsalted butter
3 Golden delicious apples, peeled and cut into 1/2 inch pieces
2 c cranberries (fresh or frozen
1/2 c plus 1 T sugar
Whisk cider, corn syrup, and brown sugar together in large saucepan. Boil over high heat until reduced to 1 cup, ~ 15 minutes. Add 4 T butter and mix until melted. Remove from heat.
Melt remaining butter in large skillet over medium heat. Add apples and saute for 2 minutes. Add cranberries and 1/2 c sugar. Stir until cranberries begin to pop ~ 2 min. Stir in reduced cider mixture. Boil until reduced to syrupy consistency, ~ 6 minutes. Add more sugar to taste.
Enjoy!
French Toast
4 c eggnog
4 eggs
1 t nutmeg
1 t cinnamon
1 14.5-oz country white bread loaf (or any rustic crusty bread), halved horizontally, each half cut crosswise into 8 slices
1/4 c unsalted butter, melted
powdered sugar
Whisk first four ingredients together in bowl. Place bread slices in single layer in two 13x9 glass baking dishes. Pour custard over bread. Cover and refrigerate at least 6 hours or overnight.
Preheat oven to 450. Brush 2 large baking sheets with melted butter. Transfer bread slices to baking sheets and brush bread with remaining butter. Bake 10 minutes, turn over, and bake until golden brown and crisp on outside ~ 6 minutes longer. (I usually bake them a little longer ~ 10-15 minutes per side). Sprinkle baked slices with powdered sugar and serve with cranberry apple compote.
Cranberry Apple Compote
2 c apple cider
6 T light corn syrup
2 T light brown sugar
8 T unsalted butter
3 Golden delicious apples, peeled and cut into 1/2 inch pieces
2 c cranberries (fresh or frozen
1/2 c plus 1 T sugar
Whisk cider, corn syrup, and brown sugar together in large saucepan. Boil over high heat until reduced to 1 cup, ~ 15 minutes. Add 4 T butter and mix until melted. Remove from heat.
Melt remaining butter in large skillet over medium heat. Add apples and saute for 2 minutes. Add cranberries and 1/2 c sugar. Stir until cranberries begin to pop ~ 2 min. Stir in reduced cider mixture. Boil until reduced to syrupy consistency, ~ 6 minutes. Add more sugar to taste.
Enjoy!
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