Toast Under the Tree

When Christmas morning arrives, I look forward to curling up on my couch, listening to the Chieftains’ “Bells of Dublin,” watching my children’s delighted faces as they open their gifts and sharing in their excitement.

But I also want to serve a special breakfast. Here’s my solution: Do all the preparation the day before. This French toast casserole takes about half an hour to put together, and all you need to do Christmas morning is heat up the oven, put in the casserole and go enjoy the morning with your family.

A little warmed pure maple syrup and some hot spiced cider complete the breakfast. The aroma from the simmering cider also helps set the mood.

Menu

Hot Spiced Cider

Baked Cranberry Apple French Toast

BAKED CRANBERRY-APPLE FRENCH TOAST

1 cup dried cranberries

5 tablespoons Grand Marnier or orange juice

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

3 tablespoons butter, plus extra for greasing pan

6 to 8 apples, peeled, quartered and sliced

1 (1-pound) loaf French, Italian or egg bread

10 eggs

3 1/2 cups milk

1 tablespoon vanilla extract

1/4 cup heavy whipping cream

Maple syrup, warmed

Soak cranberries in Grand Marnier.

Combine brown sugar, 1/4 cup granulated sugar, cinnamon and nutmeg. Add apple slices and toss to coat.

Melt 1 1/2 tablespoons butter in large skillet over medium-high heat. Add half of apples, stirring often, until sugar melts and apples just begin to get tender, about 5 minutes. Remove from skillet and set aside to cool. Repeat with remaining 1 1/2 tablespoons butter and remaining apples.

Cut bread into 1/2-inch-thick slices.

Mix eggs, milk and vanilla. Drain liquid from cranberries and add liquid to milk mixture.

Place bread slices in 1 layer on bottom of buttered 13x9-inch baking pan. Pour 1/2 milk mixture over bread. Sprinkle with drained cranberries. Top with second layer bread slices. Pour remaining milk mixture over top. Add layer of cooled apples. Cover with foil and refrigerate.

When ready to serve, remove foil and gently brush top with cream. Sprinkle with remaining 1/4 cup granulated sugar. Place baking pan in slightly larger pan and pour water into larger dish so that water comes halfway up sides of smaller pan. Bake at 325 degrees until knife inserted in center comes out clean, 1 to 1 1/2 hours. Serve with maple syrup.

8 servings. Each serving with 2 tablespoons maple syrup:

580 calories; 511 mg sodium; 297 mg cholesterol; 17 grams fat; 85 grams carbohydrates; 17 grams protein; 1.38 grams fiber.

HOT SPICED CIDER

1/2 gallon cider or unfiltered apple juice

1 cup orange juice

1/4 cup lemon juice

4 cinnamon sticks

10 cloves

Combine cider, orange and lemon juices, cinnamon sticks and cloves. Refrigerate.

When ready to serve, simmer on low heat at least 15 minutes.

9 cups. Each 1-cup serving:

40 calories; 2 mg sodium; 0 cholesterol; 0 fat; 10 grams carbohydrates; 0 protein; 0.15 gram fiber.

COUNTDOWN

Day before (30 minutes prep): Soak cranberries. Assemble French toast casserole and refrigerate. Combine cider ingredients and refrigerate.

1 hour 35 minutes before: Preheat oven. Remove casserole from refrigerator, brush with cream and sprinkle with remaining sugar.

1 1/2 hours before: Place casserole in water bath and begin baking.

15 minutes before: Remove cider from refrigerator and put on to simmer. Begin warming maple syrup.

INGREDIENTS

Shopping List

1/2 gallon cider or unfiltered apple juice

1 quart orange juice

1 (3-ounce) package dried cranberries

6 to 8 apples

1 (1-pound) loaf French, Italian or egg bread

1 pint heavy whipping cream

Staples

Brown sugar

Butter

Cinnamon sticks

Cloves

Eggs

Grand Marnier

Granulated sugar

Ground cinnamon

Lemons (for juice)

Milk

Nutmeg

Vanilla extract

Maple syrup

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Fabulous Gifts painted silver platter from Geary’s, Beverly Hills; tray from Local Color, Pacific Palisades; and Vietri ornament from Embrey Papers, Brentwood.