Chef Donatella Arpaia celebrates with TODAY, dishing up a vegetable and Gruyere frittata and French toast drizzled with cranberry compote and syrup. To wash it down: a festive berry punch.
Recipe: Oven-baked French toast with cranberry compote (on this page) Recipe: Cherry tomato, mint, asparagus and Gruyere frittata (on this page) Recipe: Winter wonderland punch (on this page)Grease the baking pan with butter. Cut brioche or panettone in 1-inch slices and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla and lemon. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (at least 1 hour).
When you're ready to bake the French toast, preheat the oven to 350 degrees F. Remove from fridge and sprinkle with cinnamon, nutmeg, sugar and pieces of cut butter. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
For compote, pour ingredients together and let simmer until the cranberries are soft and begin to burst, about 7 minutes.
Top French toast with cranberry compote and drizzle with warm maple syrup.
Preheat the oven to 425 degrees Fahrenheit with a rack in the center.
Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one. Add the remaining 4 eggs to the yolks and whisk in the cream, Parmigiano, Gruyere, basil and mint. Beat the egg whites with a clean whisk or electric mixer until they form stiff peaks. Fold the egg whites into the egg mixture until there are not streaks. Season with salt and pepper and set aside.
Heat the olive oil in a large, oven-proof skillet over medium-high heat. Add the asparagus and cook about 3 minutes, until they are slightly softened and bright green. Add the tomatoes and cook about 2 minutes more, until they are softened. Pour the egg mixture into the pan and cook, lifting the edges with a spatula to allow the uncooked egg to flow to the bottom of the pan. Cook until the edges of the frittata are firm and the center is still runny, 7 to 10 minutes, then transfer the pan to the oven and bake about 8 minutes, until set, puffed and golden. Cool slightly, then cut into wedges and garnish each with a few sprigs of basil.
Place all the fresh fruit in the punch bowl, pour the ingredients and then add the ice cubes. Stir gently for 2 minutes and store in a fridge.
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