Soft and crispy French toast with a generous helping of homemade cranberry syrup. This easy seasonal recipe is a perfect addition to any holiday breakfast or brunch menu.
Around this time of year, we love adding a seasonal twist to everyday breakfast recipes like French toast or pancakes. So we thought how about cranberry syrup?
It is simpler to make than you think and only takes about 15 minutes. It pairs perfectly with this French toast recipe that we adapted from Magnolia.
Ingredients you’ll need:
- Fresh cranberries. Frozen cranberries will work too.
- Orange juice. It doesn’t matter if it has pulp or no pulp.
- Light brown sugar. Dark brown sugar will work too but will give it a more molasses taste.
- Can’t have French toast without cinnamon.
- Butter. We always use salted butter but unsalted will work too.
- Heavy cream
- Orange zest
- Vanilla extract
- Brioche bread. Other great bread options is Texas toast, french bread, or white
How to make the cranberry syrup:
Step 1: In a small saucepan add the cranberries, sugar, orange juice, and ½ cup plus 2 tablespoons of water.
Step 2: In a small bowl combine 1 tablespoon of water and the cornstarch together. Add the mixture to the saucepan. Stir and allow the mixture to simmer for 2 minutes.
Step 3: Allow it to cool for 5-10 minutes. Then pour into a blender and blend until smooth.
How to make the French toast:
Step 1: In a large bowl stir together the brown sugar, cinnamon, nutmeg, and salt.
Step 2: Pour the melted butter over the mixture. Whisk everything until fully incorporated.
Step 3: Whisk in the heavy cream, vanilla extract, and eggs.
Step 4: Pour the mixture into a shallow dish. This will help make it easier for the bread to get an even coating of batter.
Step 5: Heat a griddle or pan on medium heat. Grease with butter.
Step 6: Place a slice of bread into the batter coating both sides.
Step 7: Place on the griddle and cook for 3-4 minutes on one side then flip and cook for 2-3 minutes.
Step 8: Repeat with the remaining bread.
Step 9: Serve with the cranberry syrup and enjoy.
Tips for making French toast:
- Always use day-old bread. This will prevent the bread from falling about when you coat it in the batter.
- To make day-old bread put a few slices of bread onto a cooling rack and let the bread sit out overnight.
- Do not soak the bread in the batter. Just coat both sides quickly and put it on the griddle.
More recipe you might like:
French Toast with Cranberry Syrup
- 1 cup Fresh cranberries
- 1/4 cup Sugar
- 2 tbsp Orange Juice
- 1/2 cup + 3 tbsp Water divided
- 1/2 tbsp Cornstarch
- 1 tbsp Light Brown Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Salt
- 6 tbsp Butter melted
- 2 tbsp + 2 tsp Heavy Cream
- 1/2 tsp Orange Zest
- 1 tsp Vanilla Extract
- 2 Eggs
- 6 Slices of Brioche Bread
- In a small saucepan over medium heat add the cranberries, sugar, orange juice, and 1/2 cup plus 2 Tablespoons of water. Bring to a boil. Reduce the heat and let it simmer for 10 minutes. Stir occasionally.
- In a small bowl combine 1 Tablespoon of water and the cornstarch together.
- Add the cornstarch mixture to the saucepan. Stir and allow it to simmer for 2 minutes.
- Allow it to cool for 5-10 minutes. Pour the mixture into a blender and blend until smooth. Set aside until ready to use.
- In a large bowl stir together the brown sugar, cinnamon, nutmeg, and salt.
- Pour the melted butter over the mixture. Whisk until fully incorporated.
- Whisk in the heavy cream, vanilla extract, orange zest, and eggs until fully incorporated.
- Pour the mixture into a shallow dish.
- Heat a griddle over medium heat. Grease the griddle with 1 Tablespoon of butter.
- Place a slice of bread into the batter coating both sides. Do not soak the bread.
- Place on the griddle and cook for 3-4 minutes on one side and then flip and cook for 2-3 minutes.
- Repeat with the remaining bread.
- Serve with the cranberry syrup and enjoy.
Looking for more breakfast recipes? You can find them here.