Every year, I get one or two requests for the French toast recipe I prepare for Christmas brunch. It is the perfect recipe for Christmas morning: it takes just ten minutes to prep the night before, and in the morning all you have to do is pop it in the oven. It pleases a crowd, too; the recipe serves eight, and even those not keen on eggnog like it. Add some bacon, coffee, and mimosas, and you're done.
I highly recommend the accompanying compote; it is the magic ingredient that makes the whole meal extra special. It takes a bit more time than the French toast itself, but can easily be made a couple days in advance. If you want to cut the fat in the compote recipe a little, I have found it is safe to reduce or omit the first four tablespoons of butter without too much difference to the taste...but on Christmas Day, the butter stays!
Unfortunately, I can’t take credit for our annual tradition. I follow a Bon Appetit recipe exactly as it was printed in December 2001. (Best. issue. ever. If there is ever a fire, my order of rescue is: the kid, the hamster, the Mac, and my Dec '01 BA. Yes, I think about these things.) Luckily, BA graciously posts all their recipes for free at Epicurious. Enjoy!
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