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Video: Start the new year right with a light breakfast

TODAY recipes
updated 1/2/2013 8:52:19 AM ET 2013-01-02T13:52:19

Recipe: Oven-baked French toast with cranberry compote

  • French toast
  • Butter, for greasing
  • Brioche or leftover panettone
  • 8 whole eggs
  • 2 cups whole milk
  • 1/2 cup whipping (heavy) cream
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla extract
  • 1 teaspoon lemon extract
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Freshly grated nutmeg
  • 1 stick cold butter, cut into pieces, plus more for serving
  • Cranberry topping
  • 3 cups cranberries
  • 1 cup orange juice
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon cinnamon

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.

Recipe: Cherry tomato, mint, asparagus and Gruyere frittata

  • 8 extra-large eggs
  • 1/2 cup light cream
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup basil leaves, torn into bite-sized pieces plus a few sprigs for garnish
  • 1/2 cup mint leaves, torn into bite-sized pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound slender asparagus, ends trimmed, chopped into 1/2 inch pieces
  • 1 pint cherry tomatoes, halved lengthwise

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.

Recipe: Winter wonderland punch

  • 1 bottle Martini Bianco vermouth
  • 1 bottle Martini prosecco
  • 1/2 bottle cherry vodka
  • 3 cups red fruit/holiday berries

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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