Vanilla French Toast Recipe

Yahoo Food

This recipe is from the new Huckleberry cookbook by Zoe Nathan, who operates the popular Huckleberry Café & Bakery in Los Angeles with her husband Josh Loeb.

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Photo credit: Matt Armendariz

Vanilla French Toast with Brown Sugar-Cranberry Sauce
by Zoe Nathan
Serves 3

SAUCE
1⁄2 cup + 2 Tbsp./140 g brown sugar
2 Tbsp. water
1⁄2 tsp. kosher salt
1⁄4 cup/60 ml heavy cream
6 Tbsp./85 g unsalted butter
Peel of 1 orange, cut into 4 long pieces
2 cups/300 g frozen or fresh cranberries, whole

FRENCH TOAST
6 eggs
3⁄4 cup/180 ml heavy cream
1 1⁄2 Tbsp. sugar
1⁄4 tsp. vanilla extract
1⁄4 tsp. kosher salt
6 slices Brioche or challah, cut 1 in/2.5 cm thick

To make the sauce: In a saucepan over high heat, cook the brown sugar, water, and salt until it bubbles furiously, 1 to 2 minutes. Turn off the heat and stir in the cream, butter, and orange peel. Then return to the heat and cook 1 minute longer. Add the cranberries and set aside.

To make the French toast: Whisk together the eggs, cream, sugar, vanilla, and salt in a large bowl. Soak the sliced bread in the custard until saturated but not falling apart, 1 to 2 minutes. Preheat a greased griddle or large skillet over medium heat. Cook the French toast on each side until nice and brown. While the French toast cooks, return the sauce to the stove.Cook over medium heat until heated through, about 3 minutes.

Plate the French toast immediately and pour two giant spoonfuls of the sauce over the top. Serve while good and hot.

The French toast is best the moment it leaves the griddle; the sauce keeps well, refrigerated, for up to 4 days.

From the Yahoo Food Team: If you make this recipe at home, let us know what you think. We’d love to hear from you!