An Epiphany for Holiday Leftovers

After the holidays, most of us find ourselves with stacks of leftovers in the refrigerator or pantry. That’s the case at our house. My refrigerator always has opened eggnog cartons in it, as my husband buys this drink with abandon during the season, and there are usually baskets of oranges and bags of pecans that were gifts from friends.

Bread and ham are other post-celebration ingredients likely to be available in my kitchen.

This year, I’ve decided to try using some of these items creatively. In addition to the usual sandwiches and pot pies made from extras for lunches or dinners, I thought of an interesting breakfast dish. Eggnog (made with eggs and milk or cream) could be used as the dipping batter for leftover bread slices to be turned into French toast. And, as a topping for the piping hot toast, butter flavored with dried cherries, grated orange peel and a hint of almond extract is perfect. Slices of pan-fried ham and glasses of freshly squeezed orange juice will be fine accompaniments with this main course, along with cups of coffee and tea.

For this French toast recipe, you can use traditional eggnog made with cream and eggs or try the lighter, lower-fat version that is also available at the markets this time of year. If you have no eggnog on hand, you can substitute eggs plus milk, half and half or cream.

These toasted confections are simple and take only a few minutes to assemble and cook. And they are so delicious no one would ever think of them as leftovers.

QUICK FRENCH TOAST WITH CHERRY BUTTER

CHERRY BUTTER

5 tablespoons dried sour cherries

1/2 cup boiling water

5 tablespoons butter, softened

1/2 teaspoon grated orange peel

1/4 teaspoon almond extract

TOAST

12 slices day-old French bread, cut diagonally into 1/2-inch-thick slices (preferably from loaf 3 inches or more in diameter)

1 cup eggnog

1/4 cup oil, plus more if needed

Powdered sugar

CHERRY BUTTER

Cover dried cherries with boiling water and soak until softened and plump, about 10 minutes. Drain well, pat dry and coarsely chop. Mix cherries, butter, orange rind and almond extract in mixing bowl and set aside.

TOAST

Dip bread slices in eggnog, turning to coat well with mixture. Remove slices to side dish.

Heat 2 tablespoons oil in large, heavy skillet (cast iron works well) over medium-high heat until hot. Place as many bread slices as will fit comfortably in single layer in pan. Cook, turning slices several times, until golden brown on each side. Place on baking sheet and then in 300-degree oven to keep warm. Repeat process, using more oil as needed, until all slices have been cooked.

To serve, arrange 3 toasts on each of 4 plates. Sprinkle with powdered sugar. Spread each toast with dollop of Cherry Butter. Serve immediately.

Note: In place of eggnog, you can whisk together 2 eggs and 2/3 cup whole milk or half and half or whipping cream. Season lightly with ground nutmeg.

Makes 4 servings.

Each serving contains about:

643 calories; 790 mg sodium; 79 mg cholesterol; 36 grams fat; 68 grams carbohydrates; 12 grams protein; 0.23 gram fiber.