Cranberry Compote and Cinnamon French Toast

Cranberry Compote Ingredients:

  • 2 1/2 cups of fresh cranberries
  • 3 cups of water
  • 1 cup of turbinado raw sugar
  • 1 peeled mandarin
  • 1 tsp of pure vanilla extract
  • 1 tsp of ground cinnamon

Cinnamon French Toast Ingredients:

  • 3 eggs
  • 1 tsp of pure vanilla extract
  • 1/2 tbsp of ground cinnamon
  • 6 pieces of brioche bread

Directions for the Cranberry Compote:

  1. In a small pot, bring to boil 3 cups of water and 1 cup of sugar.
  2. Once boiling, add the cranberries, cinnamon, and vanilla extract. Mix. Reduce the heat to a simmer.
  3. Add the peeled mandarin, and mash until the skin is broken to allow for the pulps to blend with the rest of the compote.
  4. Continue simmering until the sauce becomes thicker (up until about half of original volume is left). Routinely stir.
  5. Once about half of the original volume is left, turn off the pot. Strain out the fruit bits, but this is optional.
  6. Place the compote in the freezer to cool if being served immediately with French toast. Otherwise, set aside to cool, and keep in the fridge until it’s time to serve!

Directions for the Cinnamon French Toast:

  1. Whisk the eggs, cinnamon, and vanilla extract in a shallow bowl.
  2. Add a slice of brioche bread into the mixture. Let each side marinate for 10 seconds, ensuring each side is evenly coated.
  3. Place the bread into a non-stick plan on low-medium heat, and let it cook for a minute on each side.

Assemble the French toast and cranberry compote on a plate, garnish with fresh cranberries, and enjoy!

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