Sunday Brunch by Betty Rosbottom Read Free Book Online Page A

remaining 4 tbsp/55 g butter in a large, heavy frying pan over medium heat until hot. Add the apples and sauté, stirring, for 2 minutes. Add the cranberries and granulated sugar, and stir until the cranberries begin to pop, about 2 minutes. Stir in the reduced cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes. Taste and stir in more sugar if desired. (The cranberries and apples can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat, stirring, over medium heat.)
3. For the Eggnog French Toast: Arrange the bread slices in a 9-by-13-in/23-by-33-cm shallow baking dish. Whisk together the eggnog, nutmeg, and cinnamon in a medium bowl. Pour the mixture over the bread. Cover the pan with plastic wrap and refrigerate for 6 hours, or overnight.
4. Arrange a rack at center position and preheat the oven to 450 degrees F/230 degrees C/gas 8. Butter a large, rimmed baking sheet with some of the melted butter. Using a metal spatula, transfer the bread slices to the baking sheet. Brush the bread with the remaining melted butter.
5. Bake for 10 minutes, and then turn and bake until golden brown on the outside and still soft inside, 5 to 6 minutes more. Watch carefully so they do not burn.
6. Arrange two slices on each of six dinner plates and mound the warm fruits on top. Dust generously with confectioners’ sugar and serve.
    MARKET NOTE:
    If using frozen cranberries, defrost and pat dry.
    You can also use a good, crusty sourdough bread; cut ¾-in/2-cm slices from it and, if they are large, cut them in half.
    COOKING TIP:
    If eggnog is not available at the supermarket, whisk together 4 egg yolks, ½ cup/100 g sugar, and 2 cups/480 ml light cream to blend. Then proceed with the recipe.

Strawberry-Glazed French Toast with Sweetened Sour Cream
    Thick slices of good country bread, crisped in the oven before being dipped into a rich vanilla-scented custard mixture, are sautéed slowly in a little butter until rich golden brown. However, what makes this French toast extra-special are the simple toppings. In place of the usual maple syrup, a thin coating of strawberry jam and a dollop of slightly sweetened sour cream add colorful and complementary flavorings.
    Serves 4
    PREP TIME:
    10 minutes
    START-TO-FINISH TIME:
    45 minutes
    MAKE AHEAD:
    No
Eight 1-in-/2.5-cm-thick slices bread, cut from a country or peasant loaf (see market note )
2 cups/480 ml half-and-half
4 egg yolks
3 tbsp light brown sugar
1 tbsp vanilla extract, plus ½ tsp
½ tsp cinnamon
3 tbsp unsalted butter
½ cup/120 ml sour cream
1 tbsp granulated sugar
cup/100 g strawberry jam or preserves (see market note )
    MARKET NOTE:
    The best bread for this dish is an unsliced loaf of good-quality peasant or country bread, preferably one without an extra-hard crust. One that is rectangular, rather than round, is more convenient, but either will do. Cut off the ends of the loaf, and reserve for another use. Then slice the bread into 1-in-/2.5-cm-thick slices. If your loaf is large and the slices seem large, cut them in half.
    You can try other jams, preserves, or marmalades. Cherry, raspberry, or peach preserves and orange marmalade are other possibilities.
1. Arrange a rack at center position and preheat the oven to 400 degrees F/200 degrees C/gas 6. Place the bread slices on a baking sheet and bake until dry and very lightly browned, about 8 minutes per side. Watch carefully so that the bread does not burn. Remove the bread from the oven and reduce the oven temperature to 200 degrees F/95 degrees C.
2. In a medium bowl, whisk together the half-and-half, egg yolks, brown sugar, 1 tbsp vanilla, and cinnamon. Pour the mixture into a shallow pan (a 9-by-13-in/23-by-33-cm glass baking dish works well). Add the toasted bread slices and soak them for 4 minutes per side. Remove to a large plate or platter.
3. Place a large, heavy frying pan over low to medium heat. Add about 2 tsp of the butter or enough to coat the bottom of the pan