Cranberry Filled French Toast

Cranberry Filled French Toast

By Jenny Park

Serves 4

Prep Time: 15 minutes

Cook Time: 45 minutes

1 ½ cups fresh or frozen cranberries

¾ cup sugar

1 orange zested and juiced

1 cinnamon stick

3 whole eggs

2 Tablespoons whole milk

1 Tablespoon fresh orange juice

2 teaspoons ground Saigon cinnamon

4 ounces cream cheese, softened

1 loaf brioche, cut into 8 thick slices

2 Tablespoons butter, divided

Garnish: powdered sugar and maple syrup

1. Place cranberries, sugar, orange zest, juice, and the cinnamon stick in a small sauce

pan over medium heat. Stir.

2. While the cranberry mixture comes to a boil,

3. Place eggs, milk, juice, and ground cinnamon in a shallow dish and whisk together

until completely combined.

4. When cranberry mixture comes to a boil, bring the mixture to a simmer and begin

crushing the cranberries as they soften.

5. Once the mixture has reduced by ½ and has turned in a thick jam-like consistency

(about 20-25 minutes), remove from heat and allow to mixture cool.

6. Once the mixture has come to room temperature, gently fold into the softened cream

cheese until fully combined.

7. Scoop a small amount of bread out of each slice and fill with the cranberry cream

cheese mixture.

8. Gently press two slices of bread together.

9. Heat a griddle on medium heat and melt 1 tablespoon of butter.

10. Dip two French toasts into the egg mixture until completely saturated and place onto

the hot griddle.

11. Allow the French toast to cook on each side for 4 minutes or until golden brown.

12. Repeat with remaining butter and French toasts.

13. Finish each with a sprinkle of powdered sugar and drizzle of maple syrup. Cut each in

half and serve hot.