Leisurely autumn mornings were made for Cinnamon French Toast with Cranberry Compote and Crème Fraîche Whipped Cream—a delicious welcome to the day.
Cinnamon French Toast with Cranberry Compote and Crème Fraîche Whipped Cream
Makes 4 to 6 servings
Ingredients
- 2 cups heavy whipping cream, divided
- 2 large eggs
- 4 tablespoons melted unsalted butter, divided
- ¼ cup all-purpose flour
- 5 tablespoons granulated sugar, divided
- 1½ teaspoons vanilla extract, divided
- 1¼ teaspoons ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 (16-ounce) loaf challah, cut into (½-inch thick) slices (approximately 16)
- 2 tablespoons crème fraîche
- Cranberry Compote (recipe follows)
Instructions
- Preheat oven to 200°.
- In a medium bowl, combine 1½ cups cream, eggs, 2 tablespoons butter, flour, 3 tablespoons sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, nutmeg, and salt; whisk to combine well.
- In a 12-inch nonstick skillet, melt 1 tablespoon butter over medium-low heat. Dip bread slices into cream mixture, allowing excess mixture to drain. Cook slices until golden brown, about 4 minutes per side. Repeat procedure with remaining 1 tablespoon butter and bread slices. Keep each batch warm in oven.
- In a stand mixer fitted with the whisk attachment, beat remaining ½ cup cream at high speed until soft peaks form. Gradually add in 1 tablespoon sugar and remaining ½ teaspoon vanilla extract, beating until medium peaks form. Beat in crème fraîche until stiff peaks form.
- In a small bowl, combine remaining 1 tablespoon sugar with remaining ¼ teaspoon cinnamon; sprinkle over French toast. Serve warm with Cranberry Compote and crème fraîche whipped cream.
Cranberry Compote
Makes approximately 3½ cups
Ingredients
- 1 (12-ounce) package fresh cranberries
- 1 Granny Smith apple, peeled, cored, and chopped into ¼-inch pieces
- 1½ cups granulated sugar
- 1 cup water
- 1 tablespoon fresh orange zest
- ¼ cup orange juice
- 1 cinnamon stick
Instructions
- In a heavy saucepan, stir together cranberries, apple, sugar, 1 cup water, orange zest, orange juice, and cinnamon stick. Cook over medium-high heat, stirring often, until cranberry skins begin to split, 10 to 12 minutes.
- Reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes.
- Remove from heat and let cool for 15 minutes. Remove and discard cinnamon stick. Refrigerate compote mixture in an airtight container for up to 1 week.
