Cranberry-Stuffed French Toast – a delicious recipe with Italian, cranberry sauce, eggs, milk, unsalted butter, confectioners. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Put bread slices, cut sides down, on a work surface and make a horizontal lengthwise opening in each by cutting to within 1/4 inch of opposite side.
2
Spread 1 tablespoon cranberry sauce in each opening and gently press closed.
3
In a flat-bottomed dish just large enough to hold bread slices in one layer whisk together eggs, milk, and a pinch salt.
4
Add stuffed bread slices and soak, turning once or twice, until custard is absorbed, 15 to 20 minutes.
5
In a 9-to 10-inch non-stick skillet heat butter over moderate heat until foam subsides and cook bread slices 5 to 7 minutes on each side, or until golden and crisp.
6
Transfer French toast with a slotted spatula to paper towels to drain briefly and sprinkle lightly with sugar.
7
Serve French toast with maple syrup.
115
kcal
Calories
9
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: four 1-inch-thick diagonal slices Italian or French bread, 4 tablespoons cranberry sauce (any kind), 2 large eggs, 1/2 cup milk, and more.
Yes, Cranberry-Stuffed French Toast falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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