French Toast with Toasted Walnut, Orange, and Cranberry

French Toast with Toasted Walnut, Orange, and Cranberry
French Toast with Toasted Walnut, Orange, and Cranberry
Barbara Kiebel

French Toast with Toasted Walnut, Orange, and Cranberry

I found my inspiration from a cocktail. That’s right... I was using cranberries to create a new cocktail and it hit me how appropriate it would be to combine both butter and the berries I love. The wheels kept churning and through just a bit of trial and error I have something I love. I mean, I could sit and eat it with a spoon-type love.

4
Servings
491
Calories Per Serving
Deliver Ingredients

Ingredients

For the compound butter

  • 4 ounces unsalted butter, at room temperature
  • 1/4 cup toasted walnuts
  • 1 teaspoon orange zest, plus more for garnish
  • 1 tablespoon dark brown sugar
  • 3-4 tablespoons minced cranberries, plus more for garnish

For the cranberry compote

  • 1/2 cup water
  • 1/4 cup maple syrup
  • 1/4 cup sugar
  • 1 cup cranberries

For the French toast

  • 2 eggs
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 tablespoon butter
  • Four 1-inch-thick slices bread

Directions

For the compound butter

Combine the butter, walnuts, orange zest, and brown sugar in the bowl of a food processor. Process until smooth. Remove the butter from the food processor and fold in the minced cranberries. Divide into 2 containers; garnish with additional zest and cranberries. Chill until firm.

For the cranberry compote

Combine the water, syrup, and sugar in a medium-sized saucepan and cook over medium heat until the sugar is dissolved. Add all but 2 tablespoons of the cranberries and cook over medium heat until they pop, about 3-4 minutes. Remove from the heat and let cool.

Combine the remaining berries and syrup in the bowl of a food processor and process to the desired consistency. Set aside.

For the French toast

In a bowl, beat the eggs, cinnamon, vanilla extract, and maple syrup with a whisk until well combined. Soak both sides of the bread in the egg mixture. Melt the butter in a skillet and fry the bread slices in batches, about 3-4 minutes per side. Serve with a dollop of compound butter and some cranberry compote.

Nutritional Facts

Total Fat
10g
14%
Sugar
28g
31%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
96g
74%
Protein
9g
20%
Vitamin A, RAE
50µg
7%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
109mg
11%
Choline, total
3mg
1%
Fiber, total dietary
8g
32%
Folate, total
151µg
38%
Iron, Fe
8mg
44%
Magnesium, Mg
75mg
23%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Phosphorus, P
205mg
29%
Riboflavin
1mg
91%
Selenium, Se
6µg
11%
Sodium, Na
505mg
34%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
37g
1%
Zinc, Zn
2mg
25%

French Toast Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

French Toast Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.