1.666665
3 ratings

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.

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
Servings4
Calories Per Serving484
Total Fat30g46%
Sugar33gN/A
Saturated17g87%
Cholesterol149mg50%
Protein6g13%
Carbs49g16%
Vitamin A253µg28%
Vitamin B120.2µg4.1%
Vitamin C4mg6%
Vitamin D0.9µg0.2%
Vitamin E1mg7%
Vitamin K5µg7%
Calcium92mg9%
Fiber3g11%
Folate (food)32µgN/A
Folate equivalent (total)42µg10%
Folic acid6µgN/A
Iron2mg9%
Magnesium27mg7%
Monounsaturated8gN/A
Niacin (B3)2mg9%
Phosphorus104mg15%
Polyunsaturated3gN/A
Potassium177mg5%
Riboflavin (B2)0.5mg29.8%
Sodium187mg8%
Sugars, added30gN/A
Thiamin (B1)0.2mg10.4%
Trans1gN/A
Zinc1mg7%