French Toast With Toasted Walnut, Orange, And Cranberry
French Toast With Toasted Walnut, Orange, And Cranberry
I found my inspiration from a cocktail. That’s right... I was using cranberries to create a new cocktail and it hit me how appropriate it would be to combine both butter and the berries I love. The wheels kept churning and through just a bit of trial and error I have something I love. I mean, I could sit and eat it with a spoon-type love.
Servings
4
Ingredients
- 4 ounce unsalted butter, at room temperature
- 1/4 cup toasted walnuts
- 1 teaspoon orange zest, plus more for garnish
- 1 tablespoon dark brown sugar
- 3 -4 tablespoons minced cranberries, plus more for garnish
- 1/2 cup water
- 1/4 cup maple syrup
- 1/4 cup sugar
- 1 cup cranberries
- 2 eggs
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 tablespoon butter
- four 1-inch-thick slices bread
Directions
- Combine the butter, walnuts, orange zest, and brown sugar in the bowl of a food processor. Process until smooth. Remove the butter from the food processor and fold in the minced cranberries. Divide into 2 containers; garnish with additional zest and cranberries. Chill until firm.
- Combine the water, syrup, and sugar in a medium-sized saucepan and cook over medium heat until the sugar is dissolved. Add all but 2 tablespoons of the cranberries and cook over medium heat until they pop, about 3-4 minutes. Remove from the heat and let cool.
- Combine the remaining berries and syrup in the bowl of a food processor and process to the desired consistency. Set aside.
- In a bowl, beat the eggs, cinnamon, vanilla extract, and maple syrup with a whisk until well combined. Soak both sides of the bread in the egg mixture. Melt the butter in a skillet and fry the bread slices in batches, about 3-4 minutes per side. Serve with a dollop of compound butter and some cranberry compote.