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
- In a large baking dish, whisk together the eggs, heavy cream, cinnamon and allspice.
- Heat a large pan or electric skillet to medium heat.
- Add butter and allow to melt and coat the skillet or griddle.
- Dip one slice of the bread at a time in the egg mixture, coating both sides. Each slice should be moist, but not soggy.
- Place the bread on the skillet, cook for about two minutes then flip and cook for another two minutes on the other side.
- Transfer each piece of French toast to a serving dish and cover with foil, adding the pieces and recovering as you go.
- Once you have cooked all the bread, top with the maple cranberry sauce and serve.
For the sauce
- Combine all of the ingredients in a large, heavy saucepan.
- Bring to boil over medium-high heat, stirring often.
- Reduce heat to medium and simmer, stirring often, until the cranberries burst, (roughly 10 minutes).
- Transfer to small pitcher.
- This syrup can easily be prepared ahead. Just cool completely, cover and refrigerate for up to five days.
Courses Breakfast
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/christmas/french-toast-maple-cranberry-sauce/