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French Toast with Leftover Cranberries

Yield: 6 servings

CATEGORIES

Breakfast

Ingredients

Reorder #
Name
Amount
546051
2 cups
860311
1/2 cup
895320
1/4 tsp.
299405
6 Tbsp.
424307
1/2 tsp.
 

FRENCH TOAST
860311
1 1/2 Tbsp, packed
424307
1/4 tsp.
506552
12 slices

Preparation Instructions

Wash hands.

In a medium saucepan, combine chopped cranberries with brown sugar, orange zest, salt, and water and bring to a boil.

Simmer over medium heat, stirring occasionally, until cranberries are soft and sauce becomes red, approx. 5 minutes. Remove cranberry mixture from heat and whisk in butter and heavy cream. Cook over low heat, whisking, until butter is completely melted and sauce is hot, about 3 minutes. Keep cranberry sauce warm over very low heat.

In a large baking dish, whisk eggs with heavy cream, brown sugar, vanilla extract, and salt. Heat a large skillet and lightly butter it. Working in batches, dip half of brioche slices in egg mixture, turning them, until they are well-moistened. Transfer soaked brioche to skillet and cook until French toast is golden brown. Repeat with remaining brioche slices.

Serve French toast with cranberry sauce and whipped cream.