Cranberry French Toast with Mascarpone and Maple

A classic French toast recipe with a twist to make breakfast sweeter.

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We’re going to show you how you can achieve great taste with cranberry. This content was created in partnership with Food52.

Brioche is a standout in the pantheon of bread — it’s rich, buttery, and dreamily soft. It lends itself well to bread puddings, buns, and French toast. This recipe takes advantage of cranberry season to create a treat that will make your breakfast or brunch a little more special.

Make the compote: In a medium saucepan, combine the cranberries, orange juice, zest, sugar, cinnamon stick, and spent vanilla bean (you’ll scrape the seeds into the custard below). Cook for 10 minutes, until the berries begin to pop. 

Live.Love.Lux Tip: When cooking with your Electrolux induction range, the exceptional temperature controls allows you to hold the heat at a precise temperature for the perfect simmer.

french toast

While the compote cooks, make the custard, then start frying each piece of toast. (We use about 1 tablespoon of butter for every two pieces of bread, swirling the butter around to cover the pan’s surface.)

The assembly is the best part: Top each piece of toast with the jammy cranberry compote you just made, a dollop of mascarpone and a generous splash of high-quality maple syrup. Or let your guests assemble their own breakfasts. Either way, stock the table well with the extra fixings — you’ll want to keep them close by while you eat.

Cranberry French Toast with Mascarpone and Maple

Servings: 4

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Ingredients

For the compote:

2 cups fresh cranberries

3 tablespoons fresh orange juice

Zest of 1/2 orange

1 cup raw or demerara sugar

1 cinnamon stick

1 vanilla bean, seeds scraped and pod reserved

For the French toast:

1 loaf brioche, slice into 1-inch slices

3 eggs

½ cup heavy cream

Pinch salt

Butter, for grilling

Mascarpone, for serving

Good maple syrup, for serving

Instructions

Make the compote: In a medium saucepan, combine the cranberries, orange juice, zest, sugar, cinnamon stick, and spent vanilla bean. Cook for 10 minutes, until the berries begin to pop.

While the compote cooks, make the French toast: Whisk together the eggs, cream, vanilla bean, and a pinch of salt

Heat a skillet over medium high heat, and add 1 tablespoon butter for every two pieces of French toast it will accommodate; swirl butter around to cover surface.

Dip a slice of bread in the custard; flip and repeat. Add to griddle, and grill until golden (approximately 90 seconds) on one side; flip and repeat.

Serve with the cranberry compote, mascarpone cheese, and a generous amount of good-quality maple syrup.

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