Grumpy French Toast Recipe

In a large bowl, whisk together flour, instant yeast, sugar, and salt.

Stir in warm water and olive oil until a shaggy dough forms.

Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

Gently fold in cranberries. Place dough in an oiled bowl, cover, and let rise until doubled, about 60-75 minutes.

Press dough into a greased baking sheet, dimpling the surface to resemble focaccia. Set aside for a short proof, 20-30 minutes.

Combine granulated sugar and ground cinnamon in a small dish.

Set aside melted butter in a separate shallow dish for brushing the bread after cooking.

In a saucepan, combine strawberries, sugar, lemon juice, and water.

Simmer over medium heat, stirring occasionally, until the mixture thickens and strawberries break down, about 8-12 minutes.

If using, whisk a slurry of 1 teaspoon cornstarch with a tablespoon of water and stir into the compote. Simmer for another 1-2 minutes until glossy. Remove from heat and cool.

In a shallow dish, whisk eggs, milk, vanilla, cinnamon, and salt until well combined.

Slice the cranberry focaccia into thick pieces suitable for dipping (about 1 to 1.5 inches thick).

Dip each slice into the batter, ensuring both sides are coated.

Heat a skillet or griddle over medium heat and lightly brush with oil or butter.

Cook the coated bread slices until golden brown on both sides, about 2-3 minutes per side.

Transfer to a plate and brush the warm sides with the melted butter, then dredge in the cinnamon-sugar coating to evenly coat both sides.

Top each slice with a spoonful of warm strawberry compote and scatter fresh strawberries on top.

Dust with powdered sugar and serve immediately.