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
  1. Preheat oven to 200°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Victoria at https://victoriamag.com/cinnamon-french-toast/