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Cranberry French Toast with Maple Syrup

Yield: 4 Servings
Yield: 4 Servings


  • 1 loaf large loaf challah bread, sliced into 3/4 to 1 inch thick slices
  • 6 loaf eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoon brown sugar
  • 1 tablespoon ground cinnamon
  • 2 cup cranberry sauce
  • 2 cup Unsalted butter
  • 2 cup Maple Syrup
  • 2 cup Confectioners sugar
  • Chef notes

    Prep Time: 15 minutesCook Time: 20 minutes


    Baking Directions:

    In a large shallow bowl, whisk together the eggs, milk, vanilla, sugar and cinnamon.

    Pour this into a shallow bowl or tray to dip the sandwiches in.

    Slice the challah into 3/4- to 1-inch thick slices.

    Next take a sharp knife and make a deep cut into the side of the bread to form a small pocket.

    Use a spoon or small spatula to spread the cranberry sauce inside the pocket.

    Alternatively, you can fill a re-sealable plastic bag with the cranberry and cut off one of the corners to form a pastry bag.

    You can then use this to squeeze the filling and guide it into the pocket.

    Dredge each sandwich in the French toast batter ensuring to cover both sides well with the mix.

    Heat 1 tablespoon of butter in a large saute pan over medium heat.

    Add the soaked sandwich and cook for 2 to 3 minutes on each side, until nicely browned.

    Place each sandwich on a sheet pan and keep it warm in the oven.

    Fry the remaining sandwiches, adding butter as needed.

    Serving Directions:

    Serve hot dusted with confectioner's sugar and drizzled liberally with maple syrup.