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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Baked Eggnog French Toast with Apples and Apricots: An all-in-one morning entree perfect for overnight company

By Betty Rosbottom



JewishWorldReview.com | One of the challenges for many holiday cooks is figuring out what to serve overnight company for breakfast or brunch. A dish that is simple to prepare, that can be assembled in advance, and that delivers a bit of dazzle would be perfect. Baked Eggnog French Toast with Apples and Apricots is such an all-in-one morning entree.

A friend who loves to entertain sent me the recipe, which I tweaked slightly. Slices from a crusty peasant loaf are arranged in a baking dish, covered with purchased eggnog, then refrigerated overnight. For the topping sliced apples and diced dried apricots are quickly sauteed in a mixture of melted butter, brown sugar and cinnamon. At baking time, the fruits are spooned over the soaked bread slices, and chopped walnuts are sprinkled on top. Then this breakfast gratin goes into the oven for about 40 minutes until it is golden brown.



BAKED EGGNOG FRENCH TOAST WITH APPLES AND APRICOTS

SERVES 6

Toasts:

  • 1 tablespoon unsalted butter, softened for greasing pan
  • 1 crusty country or peasant loaf about 4 1/2 inches wide by 10 inches long
  • 4 cups purchased eggnog


Apple and Apricot Topping:

  • 3 medium Granny Smith apples
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 3/4 cup dried apricots cut into 1/2 inch dice
  • 1/2 cup coarsely chopped walnuts



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Butter a 9- by 13-inch baking dish. Cut ends from bread, then cut loaf into 1-inch thick slices. Cut slices in half and arrange them on the bottom of the pan in a single tight layer. (Save ends and any extra slices for another use.) Pour eggnog over the bread. Cover dish with plastic wrap and refrigerate overnight or at least 6 hours.

Arrange a rack at center position and preheat oven to 375 F.

For topping, peel, halve, and core apples. Then cut into 1/4 inch thick slices.

Heat butter in a large, heavy skillet set over medium heat. When hot, add brown sugar and cinnamon, and stir to combine 1 minute. Add apple slices and cook, stirring often, until slightly softened, 4 to 5 minutes. Add apricots and stir and cook 1 minute more. (Apple mixture can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat before using.)

Remove the baking dish with bread slices from the refrigerator. Remove plastic wrap. Use a metal spatula to turn the bread slices over. Then spoon the apple/apricot mixture evenly over them and sprinkle with the walnuts. Bake uncovered until most of the eggnog mixture has evaporated and bread and apples are golden brown, about 40 minutes.

Remove the baking dish from the oven and cool 5 minutes. Serve warm.

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© 2013, Betty Rosbottom Distributed by Tribune Media Services Inc. .

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