Overnight Walnut French Toast With Cranberry Walnut Ginger Compote

By California Walnuts
Total Time
1 Hr
Serves
12
Serving Size
1/12
Meal
Breakfast Brunch
Course
Main

DESCRIPTION

As seen on the Hallmark Home & Family Channel. Featuring nutrient-rich cranberries, walnuts and orange juice, this tart-sweet combination is perfect for your holiday breakfast or brunch. Make ahead the night before and pop in the oven in the morning!

 

* Nutrition information is for french toast only

Prep Time
10 Mins
Cook Time
50 Mins
Total Time
1 Hr
Calories
290
Total Fat
16
Saturated Fat
5
Polyunsaturated Fat
5.12
Monounsaturated Fat
3.41
Cholesterol
125
Sodium
170
Carbohydrates
22
Dietary Fiber
1
Protein
8

Ingredients

OVERNIGHT WALNUT FRENCH TOAST

  • 8 slices Texas Toast or 1-inch thick slices French bread
  • 2 1/2 cups milk or walnut milk
  • 1/2 cup sugar
  • 1/4 cup butter, melted (plus extra for baking dish)
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 6 eggs

CRANBERRY WALNUT GINGER COMPOTE

  • 1/2 cup toasted California Walnuts, coarsely chopped
  • 2 cups cranberries
  • 1/2 cup orange juice (juice from 2 oranges)
  • 1/2 cup maple syrup
  • 1/4 teaspoon ground ginger
  • Zest from 1 orange

Preparation

OVERNIGHT WALNUT FRENCH TOAST

  1. Preheat oven to 350°F.
  2. Place bread on a baking sheet and bake for 5 minutes or until it’s lightly toasted on the outside, but still very soft on the inside. Butter a 13 X – inch baking dish.
  3. Whisk together milk, sugar, butter, extract, cinnamon and eggs in a large bowl. Dip each bread slice into mixture and let soak for about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly if necessary.
  4. Cover and refrigerate for a few hours or overnight.
  5. Preheat oven to 350°F. Bake for 50 to 60 minutes or until it’s golden brown and somewhat firm to the touch. Serve immediately.

CRANBERRY WALNUT GINGER COMPOTE

  1. To toast walnuts: Preheat oven or toaster oven to 350 degrees. Place walnuts on a baking sheet and toast for 8 minutes. Remove from heat and chop coarsely.
  2. Add cranberries, orange juice, maple syrup, ginger and orange zest to a medium sauce pan.
  3. On medium heat, bring to a boil and stir frequently for 12-15 minutes until the cranberries pop and the liquid starts to reduce.
  4. Serve warm or transfer to container and refrigerate once cooled.