Eggnog French Toast Cups with Cranberry Syrup

• Produce

  • 1 cup Cranberries, fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 1/2 cup Sugar
  • 1 1/2 tsp Vanilla

• Bread & Baked Goods

  • 1 Large Loaf French bread

• Drinks

  • 1 1/2 tbsp Orange juice

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Milk or heavy cream

• Beer, Wine & Liquor

  • 1 1/2 cup Egg nog, Prepared
  • 1 tsp Rum extract

Found on 3yummytummies.com

Description

Ingredients

• 1 Large Loaf French Bread; cut into small cubes (around 7 Cups)
• 4 Eggs
• 1 C. Sugar
• 1½ C. Prepared Egg Nog
• ½ C. Milk or Heavy Cream
• ¼ C. Butter; melted
• ¼ Tsp. Nutmeg
• 1 Tsp. Cinnamon
• 1½ Tsp. Vanilla
• 1 Tsp. Rum Extract
• Syrup:
• 1 C. Fresh Cranberries
• 1½ C. Sugar
• 1½ Tbsp. Orange Juice

Directions

• Add bread cubes to a single layer on a cookie sheet. Bake them at 220 degrees for around 5 minutes until slightly dried.
• Prepare Syrup:
• Add cranberries, orange juice and sugar to a small saucepan on medium heat. Bring to a low boil and cook until cranberries burst and sauce thickens for around 3 minutes; stirring continuously.
• Allow mixture to cool and begin preparing French Toast.
• {Once cooled, pour through a sifter to remove any cranberry pieces.}
• Prepare French Toast:
• Preheat oven to 350 degrees.
• In a large mixing bowl; whisk together eggs and sugar.
• Whisk in Egg nog, milk, melted butter, nutmeg, cinnamon, vanilla and rum extract.
• Add bread cubes to mixture and lightly stir until coated.
• Allow to set for several minutes.
• Add muffin cup liners to a 12 count muffin tin.
• Lightly spray liners with cooking spray.
• Fill liners halfway with bread mixture, drizzle with cranberry syrup, fill up remainder of muffin cup until full to the top, and drizzle with more cranberry syrup.
• Bake for around 25 minutes until set and lightly golden brown.