Cranberry Orange French Toast
You've found it - the perfect weekend breakfast or brunch addition to the line-up. With this sweet, tart sauce - you can say goodbye to syrup!
- 8 brioche bread (slices)
- 2 eggs (large)
- 1/4 cup milk
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- powdered sugar
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup orange juice
- 1 tbsp orange zest
- 12 oz fresh cranberries (rinsed and picked through)
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
Place the sugar, water, and juice in a medium sauce pan and stir over medium heat. Bring to a rolling boil over medium heat until the sugar dissolves.
Add the orange zest, cranberries and ground cinnamon and stir to combine. Cook about 2-3 minutes until the cranberries begin to pop. Reduce the heat to medium low and simmer about 5 minutes longer, until the berries have all popped.
Remove from heat and stir in the vanilla extract. Let stand at room temperature until completely cool (the sauce will thicken as it cools). Cover with plastic wrap or store in an air tight container and chill in the refrigerator for a few hours or overnight.
Preheat griddle to medium-low heat. Combine eggs, milk, salt, cinnamon, and vanilla in a dish. Mix well.
Coat all sides of each piece of bread with egg mixture and place on hot griddle. (Do not soak!)
Once bread is golden brown, turn and cook other side. Remove from heat after second side is done and arrange on tray or plate.
Top bread with cranberry orange sauce and sprinkle with powdered sugar. Serve warm and enjoy!
The cranberry sauce may be made in advance and will keep for up to 2 weeks in an air tight container in the refrigerator or freeze for up to 3 months.
