Time: 1 hour total Servings: 12
CRANBERRY WALNUT GINGER COMPOTE:
* 1/2 cup California walnuts
* 2 cups cranberries
1 1/2 cups orange juice
1. 1/2 Cup maple syrup
1. 1/4 teaspoon crushed ginger
* 1 orange, zest only
OVERNIGHT WALNUT FRENCH TOAST:
Eight slices of Texas Toast or 1-inch thick pieces of French bread
* 1/4 cup butter, melted, plus additional for baking dish, divided
2 1/2 cups of milk or walnut milk
* 1/2 cup of sugar
2. teaspoons of vanilla extract
* 1 teaspoon of cinnamon
* six eggs
TO MAKE CRANBERRY WALNUT GINGER COMPOTE:
1. Preheat oven to 350 degrees F. Place walnuts on baking sheets and toast for 8 minutes. Remove from the heat and chop finely.
2. In a medium-sized pot, on medium heat, combine toasty nuts, cranberries, walnuts, syrup, orange juice, ginger, and orange zest. Bring to a boil, stirring often for 12 to 15 minutes until the cranberries explode and the liquid begins to decrease.
3. Transfer to a container and chill once cool.
TO MAKE OVERNIGHT WALNUT FRENCH TOAST:
4. Bake at 350° F.
5. Set bread down on the baking sheet and bake for 5 minutes or until lightly toasty on the outside but still soft on the inside. Butter 13-by-9-inch baking dish.
6. In a large bowl, mix sugar, milk and 1/4 cup butter. Add cinnamon, vanilla extract, and eggs. Dip bread slices in the mixture and allow to soak for about 15 seconds on both sides. Place bread slices in the baking dish you have prepared, with pieces slightly overlapping depending on the size.
7. Refrigerate and cover for a few hours or even overnight.
8. Preheat oven to 350 degrees F. Bake for 50-60 minutes until a golden brown color is slightly firm to the touch. Serve immediately, topped with the ginger compote made of Cranberry and Walnut.