Cranberry French Toast

December 5, 2011 at 10:17 pm 3 comments

There is nothing more fun than re-purposing leftovers. Sure, the meal or dish was probably great the first time around. And the second. But something is lost by the third, fourth, or even fifth time around… I have said before, but cooking and eating for one can often lead to food ruts and leftover boredom. Not one to waste food, I have become quite inventive with repurposing my leftovers! My latest creation: Cranberry French Toast. French toast is best when made with slightly crusty, day old bread, so I took the opportunity and used up some baguette leftover from dinner with friends over the weekend. With the addition of some Thanksgiving cranberry sauce, both in the French toast mixture and added on top to serve, and suddenly I had myself a tasty breakfast! Use up the rest of your holiday cranberries and make this festive French toast, adapting it to whatever bread you happen to have on hand.


Cranberry French Toast

serves 2

1/2 french baguette, in 6-7 1 to 1 1/2 – inch slices

1 egg

1/8 cup milk of your choice

1/2 tsp vanilla

1 tsp cranberry sauce

1/4 tsp cinnamon

Cranberry sauce, honey, and cinnamon to serve

Whisk together the egg, milk, vanilla, cranberry sauce, and cinnamon. Dip the bread in the mixture and allow to soak for 2 minutes on each side, or until the egg mixture is well absorbed. Cook for 2-3 minutes on each side of the bread, until lightly crisped. Top each slice with a spoonful of cranberry sauce, a drizzle of honey, and a dash of cinnamon.

Entry filed under: Recipes. Tags: , , , , .

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3 Comments Add your own

  • 1. Rufus' Food and Spirits Guide  |  December 6, 2011 at 10:29 am

    I so have to do this next year!

  • 2. JensMom  |  December 6, 2011 at 1:31 pm

    This looks so delicious. I have some leftover cranberry sauce; I must try this myself!! You are so creative!


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