Cranberry French Toast
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A beautiful, “very” simple Christmas brunch or breakfast recipe. maybe for the Friday following Thanksgiving? You could even use the cranberry sauce or fresh cranberry relish you made for Thanksgiving in place of the cranberry topping.

Alternately, start by cooking this French toast with an autumnal theme. When cranberry season is already underway in New England, why wait until November?

I usually like a savory Cranberry French Toast or brunch and prefer eggs or an omelet to pancakes, waffles, or French toast. I feel better when I eat less breakfast that is high in sugar and carbohydrates.

In fact, in my 40 years of existence, I don’t think I’ve ever ordered French toast off a brunch menu. I can count on one hand the number of times I’ve ever prepared French toast at home.

However, I just recently developed a taste for French toast after trying out a few French breakfast recipes for a client.

This French toast is fantastic, my friends. Also, it’s festive. It is also tangy, custardy, and just right—not overly sweet. It’s the perfect recipe for a Christmas brunch.

Additional details on the cranberry french toast:

I used sliced brioche bread as the base. Because it is rich, eggy, and just the right amount of sweet, brioche is my fave bread. And it holds up well after being dipped in the mixture of milk, egg, and vanilla.

The cranberry topping is essentially a straightforward cranberry sauce made with:

Cranberry French Toast
Food: Cranberry French Toast
(Source: Bakers)
  • fresh cranberries
  • cinnamon and real maple syrup in apple juice

You may also add some chopped, roasted walnuts for crunch, plant protein and fiber for energy, and those heart-healthy omega 3 (ALA) fats to the French toast slices after you’ve added the cranberries.

Are children able to eat this French toast?

Yes! My 5-year-old Lucca, who may be picky about foods like cranberries and nuts, loved this recipe for French toast. If your children don’t like nuts, simply omit them. I like how the nuts have a crunch and are healthy.

French toast with cranberries

This gorgeous,’ very’ simple brunch or breakfast meal is perfect for the holidays. Or maybe for the Friday after Thanksgiving? In place of the cranberry topping, you could even use the cranberry sauce or fresh cranberry relish you made for Thanksgiving.

ENTIRE TIME: 20 Minutes

COURSE: Breakfast

CUISINE: American


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
  •  Also, 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 8 medium-thick slices of brioche bread
  • 1/2 teaspoon unsalted butter


Cranberry French Toast
Food: Cranberry French Toast
(Source: Bakers)
  1. Over medium heat, combine the cranberries, apple cider, maple syrup, and cinnamon in a small saucepan. Bring to a boil before simmering. Remove from heat after 10-15 minutes of simmering.
  2. Whisk together the eggs, milk, vanilla, cinnamon, and salt in a baking dish.
  3. Place the bread pieces in the baking dish and lightly press them down so the bread will absorb the egg mixture. Repeat on the other side after flipping.
  4. Butter should be melted in a nonstick pan over medium heat. When the pan is hot, add the bread (you’ll need to do this in batches). Once golden brown, heat for another 1-2 minutes before flipping and continuing to cook the remaining side of the egg. Get rid of the heat.
  5. Lay out the French toast. Add roasted walnuts and the cranberry mixture on top. Serve.


Heat the oven to 350 before toasting the nuts. On a baking sheet, spread the walnuts out in a single layer. Walnuts should be lightly roasted and fragrant after 8 to 10 minutes of toasting. Take it out of the oven. Cool down.


Calories: 345kcal | Carbohydrates: 30g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 129mg | Potassium: 322mg | Fiber: 5g | Sugar: 19g | Vitamin A: 225IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 2mg