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Cranberry French Toast

This is a stunning, {very} easy brunch or breakfast recipe for the holidays. Or, perhaps for Friday morning post Thanksgiving? You could even use the cranberry sauce or fresh cranberry relish you made for Thanksgiving instead of the cranberry topping here.
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 4
Calories 345 kcal


For topping

  • 2 cups cranberries washed and picked over
  • 1/2 cup apple cider
  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 cup toasted walnuts chopped

For French toast

  • 2 eggs
  • 1/2 cup whole milk or non-dairy alternative
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 8 medium-thick slices brioche bread
  • 1/2 teaspoon unsalted butter


  • Add cranberries, apple cider, maple syrup and cinnamon to a small saucepan over medium heat. Bring to a boil, then reduce to a simmer. Simmer for 10-15 minutes then remove from heat. 
  • In a baking dish, whisk together eggs, milk, vanilla, cinnamon and salt. 
  • Add bread slices to the baking dish, pressing lightly so the bread absorbs the egg mixture. Flip and repeat on the other side. 
  • Melt butter over medium heat in a non-stick pan. Once hot, add bread to the pan (you’ll need to work in batches). Heat for 1-2 minutes until golden brown, then flip and repeat on the remaining side until egg is cooked through. Remove from heat.
  • Plate French Toast. Top with cranberry mixture and toasted walnuts. Serve. 


To toast walnuts: Preheat oven to 350. Place walnuts in a single layer on a baking sheet. Toast for 8-10 minutes until walnuts are fragrant and lightly toasted. Remove from oven. Let cool.


Calories: 345kcalCarbohydrates: 30gProtein: 9gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 14gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 87mgSodium: 129mgPotassium: 322mgFiber: 5gSugar: 19gVitamin A: 225IUVitamin C: 7mgCalcium: 110mgIron: 2mg
Keyword Cranberry French Toast
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