Christmas Eggnog French Toast

• 4 cups purchased eggnog

• 4 large eggs

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• 1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)

• ¼ cup (½ stick) unsalted butter, melted

• Powdered sugar

Cranberry-Apple Compote:

• 2 cups apple cider

• 6 tablespoons light corn syrup

• 2 tablespoons (packed) golden brown sugar

• 8 tablespoons (1 stick) unsalted butter

• 3 Golden Delicious apples, peeled, cored, cut into ½-inch pieces

• 2 cups cranberries (fresh or frozen)

• ½ cup plus 1 tablespoon (about) sugar

Makes 8 servings

French Toast
Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.

Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote

Compote
Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and ½ cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)

Transfer compote to bowl and serve warm.