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1
make the cranberry sauce In a medium saucepan, combine the chopped cranberries with the light brown sugar, orange zest, salt and 2 tablespoons of water and bring to a boil.
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2
Simmer over moderately high heat, stirring occasionally, until the cranberries are soft and the sauce is ruby-colored, 3 to 5 minutes.
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3
Remove the cranberry mixture from the heat and whisk in the butter and heavy cream.
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4
Cook over moderately low heat, whisking, until the butter is completely melted and the sauce is hot, about 3 minutes.
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5
Discard the orange zest.
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6
Keep the cranberry sauce warm over very low heat.
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7
make the french toast Preheat the oven to 225.
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8
In a large baking dish, whisk the eggs with the heavy cream, light brown sugar, vanilla extract and salt.
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9
Heat a large cast-iron griddle and lightly butter it.
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10
Working in batches, dip half of the brioche slices in the egg mixture, turning them, until they are well-moistened.
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11
Transfer the soaked brioche to the griddle and cook over moderate heat, turning once, until the French toast is golden and cooked through, about 4 minutes.
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12
Transfer the French toast to a baking sheet, cover loosely with aluminum foil and keep warm in the oven.
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13
Repeat with the remaining brioche slices.
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14
Serve the French toast with the cranberry sauce and whipped cream.
