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French toast with maple cranberry sauce

French toast with maple cranberry sauce for Thanksgiving breakfast from MakeItGrateful.com. Use up those Thanksgiving leftover cranberries!

If you prepared a huge Thanksgiving feast, you’re likely tired of being in the kitchen — but you and your family still needs to eat breakfast the next day!

This French toast with maple cranberry sauce is simple to pull together, and will help you to use up some of those leftover cranberries and the rest of the bread. (The sauce part of this recipe would even work by simply mixing a little maple syrup into your prepared leftover cranberry sauce.)

French toast with maple cranberry sauce

Yield 6

Ingredients

For the French toast

  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground allspice
  • Salted butter for the pan or griddle
  • Twelve 3/4-inch-thick slices of day old bread (Pugliese or Brioche would both do nicely)

For the sauce

  • One 12-ounce package fresh cranberries
  • 2 cups pure maple syrup
  • 1/2 teaspoon vanilla

Instructions

For the French toast

  1. In a large baking dish, whisk together the eggs, heavy cream, cinnamon and allspice.
  2. Heat a large pan or electric skillet to medium heat.
  3. Add butter and allow to melt and coat the skillet or griddle.
  4. Dip one slice of the bread at a time in the egg mixture, coating both sides. Each slice should be moist, but not soggy.
  5. Place the bread on the skillet, cook for about two minutes then flip and cook for another two minutes on the other side.
  6. Transfer each piece of French toast to a serving dish and cover with foil, adding the pieces and recovering as you go.
  7. Once you have cooked all the bread, top with the maple cranberry sauce and serve.

For the sauce

  1. Combine all of the ingredients in a large, heavy saucepan.
  2. Bring to boil over medium-high heat, stirring often.
  3. Reduce heat to medium and simmer, stirring often, until the cranberries burst, (roughly 10 minutes).
  4. Transfer to small pitcher.
  5. This syrup can easily be prepared ahead. Just cool completely, cover and refrigerate for up to five days.

Courses Breakfast

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