• Kristin Ervin

Cranberry Baked French Toast

Updated: Jan 15


This is a great brunch recipe to try out. Delicious cranberry compote baked into French toast & swirled with cream cheese.


Ingredients:

Compote:

2 cups cranberries

1/4 cup orange juice

1/4 tsp cinnamon

4 Tbsp brown sugar


125g light cream cheese

1/2 tsp vanilla

3 eggs

3/4 cup almond milk

1 Tbsp vanilla

1/4 tsp cardamom

1/8 tsp cloves

1/8 tso nutmeg

1/4 tsp cinnamon

5 cups sourdough, diced


Preheat oven to 375˙F. Grease 9" square baking dish.


In medium sized pot add all ingredients for compote. Bring to a simmer and cook on low heat for 15 minutes, until thickened. Set aside.


Mix cream cheese and 1/2 tsp vanilla together. Set aside.


In large bowl whisk together eggs, milk, 1 Tbsp vanilla and spices. Stir in diced bread and let sit for 5 minutes. Stir in cranberry compote. Pour into greased baking dish. Spoon little dollops of cream cheese mix evenly over the top.


Bake for 30 minutes. Bread will be slightly toasty and egg mix will be set. Enjoy!

Notes:

The cream cheese adds a nice creamy aspect to this dish but this would also taste good without it if you would prefer that.


When I made this dish I used a cranberry sourdough loaf! This recipe would work well with any bread though. You could even use whole wheat bread for a healthier option or even challah bread would be amazing. (See challah recipe below, click photo for recipe).

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