Cranberry French Toast * Recipe

Make the compote

In a small saucepan set over medium heat, combine 1 cup orange juice, 2 cups cranberries, 1 tablespoon granulated sugar, 2 tablespoons brown sugar, 1 teaspoon orange zest, and the optional finely chopped shallot and a pinch of black pepper. Stir to combine.

Bring mixture to a gentle simmer. Cook, stirring occasionally, until berries begin to burst and mixture thickens slightly, about 8–10 minutes. If it gets too thick, add up to 2 tablespoons additional orange juice or water.

Taste and adjust sweetness or acidity: add a little more sugar if too tart, or a squeeze of fresh orange juice if too sweet. Remove from heat and set aside; compote will thicken more as it cools.

Prepare custard

In a shallow wide dish (pie plate or baking dish), whisk together 4 large eggs, 1 cup whole milk, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt until smooth and slightly frothy.

Preheat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam.

Working with one slice at a time, place a slice of bread in the custard and let it soak for 15–20 seconds per side for fresh bread, or 30 seconds per side for slightly stale/thicker slices. The goal is to saturate the center without falling apart. Allow excess custard to drip off back into the dish.

Place the soaked slice onto the hot skillet. Cook until the underside is golden brown and set, about 2–3 minutes. Add more butter (about 1 teaspoon to 1 tablespoon as needed) to the pan between batches to prevent sticking and encourage browning.

Flip and cook the other side until golden and cooked through, another 1.5–2 minutes. Repeat with remaining slices, working in batches so the pan maintains an even medium heat. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Assemble and serve

To serve, place 1–2 slices of French toast per person on plates. Spoon 2–3 tablespoons (or more to taste) of warm cranberry-orange compote over each portion.

Drizzle with maple syrup (about 1–2 tablespoons per serving or to taste), dust with powdered sugar if using, and sprinkle toasted almonds or chopped pecans for texture.

Serve immediately while toast is warm and compote is slightly warm — enjoy.