b'Eggnog French Toast with Blueberries & Brown Sugar-Crusted BaconGALE GANDMakes 4 to 6 servingsF0R THE FRENCH TOAST:2 eggs1 pinch salt2 cups eggnog8 slices brioche (or bakery challah or another soft yellow bread), X inch thickFOR THE BERRY SAUCE:V cup maple syrup2 tablespoons waterV pint blueberries (or 1 cup cranberries)FOR THE BROWN SUGAR-CRUSTED BACON:1 pound sliced baconW cup C&H Golden Brown Sugar or Domino Light Brown SugarV cup sour cream, for garnishTO PREPARE THE FRENCH TOAST:In a medium bowl, whisk the eggs. Whisk in the salt and eggnog. Pour the mixture into a shallow baking dish. Working in batches if necessary, place the bread in the dish and let it soak a few minutes, then turn it and soak on the other side.Cook the soaked bread on a grill or buttered griddle until golden brown, then turn it and repeat on the other side. Meanwhile, prepare the blueberry (or cranberry) sauce.TO PREPARE THE BERRY SAUCE:In a saut pan, add the maple syrup and water, and bring to a boil. Add the blueberries (or cranber-ries), and cook till they start to burst and break down. Pour the cooked mixture into a blender and whiz it to make a sauce, or just mash it with the back of a fork. Keep the sauce warm and pour over the French toast, then top with dollops of sour cream.Serve the French toast with brown sugar-crusted bacon.TO PREPARE THE BROWN SUGAR-CRUSTED BACON:In a frying pan, cook the bacon on medium heat, turning once, till you achieve the desired doneness. Place the bacon on a sheet pan and sprinkle with brown sugar. Bake at 400 degrees till the sugar is caramelized. Serve warm.61'