Overnight Walnut French Toast With Cranberry Walnut Ginger Compote

Step 1

Preheat oven to 350°F.

Step 2

lace bread on a baking sheet and bake for 5 minutes or until it’s lightly toasted on the outside, but still very soft on the inside. Butter a 13 X – inch baking dish.

Step 3

Whisk together milk, sugar, butter, extract, cinnamon and eggs in a large bowl. Dip each bread slice into mixture and let soak for about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly if necessary.

Step 4

Cover and refrigerate for a few hours or overnight.

Step 5

Preheat oven to 350°F. Bake for 50 to 60 minutes or until it’s golden brown and somewhat firm to the touch. Serve immediately.

Step 6

To toast walnuts: Preheat oven or toaster oven to 350 degrees. Place walnuts on a baking sheet and toast for 8 minutes. Remove from heat and chop coarsely.

Step 7

On medium heat, bring to a boil and stir frequently for 12-15 minutes until the cranberries pop and the liquid starts to reduce.

Step 8

Serve warm or transfer to container and refrigerate once cooled.