In this nearly effortless breakfast dish, slices of French bread soak overnight in an eggnog-cranberry mixture. Just before baking, they’re sprinkled with a streusel topping, which turns into a crunchy, golden brown crust.  

BREAD
1 (20x2 1/2-inch) baguette, cut diagonally into 18 to 20 slices (1 inch)
4 eggs, slightly beaten
1 cup purchased eggnog
1/2 cup milk
1/4 teaspoon ground nutmeg
1 cup fresh or frozen cranberries

TOPPING
1/4 cup butter, chilled, cut up
1/3 cup packed brown sugar
1/3 cup chopped pecans

1. Spray 13x9-inch glass baking dish with cooking spray. Arrange bread in single layer in dish.

2. Whisk eggs, eggnog, milk and nutmeg in medium bowl; pour over bread. Let stand 30 minutes. Turn bread; sprinkle with cranberries. Cover and refrigerate overnight.

3. Heat oven to 400°F. With pastry blender or two knives, cut butter into brown sugar in medium bowl. Turn bread; sprinkle with brown sugar mixture. Bake 15 minutes; sprinkle with pecans. Bake an additional 10 to 15 minutes or until golden brown.

8 servings

PER SERVING: 320 calories, 16 g total fat (6.5 g saturated fat), 9 g protein, 36.5 g carbohydrate, 140 mg cholesterol, 335 mg sodium, 2 g fiber