Cranberry French Toast.
A stunning, {very} simple brunch or breakfast recipe for the holidays. Or, perhaps for Friday morning post Thanksgiving? You could even use the cranberry sauce or fresh cranberry relish you made for Thanksgiving instead of the cranberry topping here. Or, make this autumn French toast right about now. After all, it’s cranberry season in New England – why wait for November?!
I’m usually more of a savory breakfast or brunch lover – always choosing eggs or an omelette over pancakes, waffles or French toast. I tend to feel better with less of a carb-heavy sugary breakfast. In fact, in my 40 years, I don’t think I’ve ever ordered French toast off of a brunch menu. And can count the few times I had made French toast at home on one hand. But, recently, I was recipe testing a few French toast recipes for a client and I pretty much fell in love with French toast for the first time.
This French toast, my friends, is divine. And it’s festive. And custardy, and tart and just perfectly and not overly sweet. It’s the perfect brunch recipe for the holidays.
A bit more about this Cranberry French Toast:
I used sliced brioche bread for the base. I prefer brioche over any other type of bread because it’s rich, eggy and just sweet enough. And it holds up nicely when soaked in the egg/vanilla/milk mixture.
The cranberry topping is pretty much an easy cranberry sauce, made with:
- fresh cranberries
- apple cider
- pure maple syrup
- cinnamon
After you top the French toast slices with the cranberries, add chopped toasted walnuts (optional) for some crunch, plant protein and fiber for staying power and those heart-smart omega 3 (ALA) fats.
Is this French toast kid-friendly?
Yes! My Lucca, age 5, loved this French toast recipe – and he can be hot and cold with things that have cranberries and nuts. If your kiddos don’t like nuts, just omit then. I like the crunch and nutritoin that the nuts add.
Here’s how to make this easy Cranberry French Toast recipe:
Cranberry French Toast
Ingredients
For topping
- 2 cups cranberries washed and picked over
- 1/2 cup apple cider
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon
- 1 cup toasted walnuts chopped
For French toast
- 2 eggs
- 1/2 cup whole milk or non-dairy alternative
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 8 medium-thick slices brioche bread
- 1/2 teaspoon unsalted butter
Instructions
- Add cranberries, apple cider, maple syrup and cinnamon to a small saucepan over medium heat. Bring to a boil, then reduce to a simmer. Simmer for 10-15 minutes then remove from heat.
- In a baking dish, whisk together eggs, milk, vanilla, cinnamon and salt.
- Add bread slices to the baking dish, pressing lightly so the bread absorbs the egg mixture. Flip and repeat on the other side.
- Melt butter over medium heat in a non-stick pan. Once hot, add bread to the pan (you’ll need to work in batches). Heat for 1-2 minutes until golden brown, then flip and repeat on the remaining side until egg is cooked through. Remove from heat.
- Plate French Toast. Top with cranberry mixture and toasted walnuts. Serve.
Notes
Nutrition
Leave a Comment