Cranberry-Orange Stuffed Baked French Toast

Cranberry-Orange Stuffed Baked French Toast
Active Time
20 Minutes
Total Time
30 to 40 Minutes
Yield
Serves 4

This wonderful breakfast creation was developed by Amy Zarichnak, renowned culinary specialist, using our small-batch flavored butter and featured at the Flavors of the Foothills, Cooking with Mountain View event held on October 20th, 2018.  Perfect for that next holiday brunch or just a lazy Sunday at home.  This dish is an easy recipe that is a little sweet, a little tart, and guaranteed to wow!

Ingredients

Orange Syrup:

  • 2 cups firmly packed brown sugar
  • 1 TB grated fresh orange rind
  • 1 cup fresh orange juice
  • 1 tsp vanilla
  • 1/4 tsp ground cinnamon

Batter:

  • 4 large eggs
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 tsp cinnamon

French toast and filling:

  • 8 slices bread - brioche works great
  • 8 oz light cream cheese
  • 2 TB powdered sugar
  • 1/2 tsp grated fresh orange rind
  • 3 TB dried cranberries

3 TB Black River Valley Natural Cinnamon Sugar Butter, for cooking

Powdered sugar, for dusting

How to Make

Step 1

First, heat ½ cup water on the stove or in a microwave to boiling.  Pour over cranberries to soften them.  Drain after five minutes.  Set cranberries aside.

Step 2

Make the syrup.  Add the brown sugar, orange rind, orange juice, vanilla, and cinnamon to a 3 quart saucepan over medium heat, stirring well. Bring to boil, reduce heat,and simmer until thickened and sugar is dissolved (about 5 minutes), stirring often. 

Step 3

In a small bowl, beat cream cheese with powdered sugar, orange rind, and vanilla extract.  Add cranberries and mix in by hand with a spatula.  

Step 4

Whisk together eggs, milk, sugar, and cinnamon in a flat-bottomed vessel, like a pie plate.  Set aside.

Step 5

Spread 2 oz cream cheese mixture each on 4 slices of bread, and top with remaining slices of bread.

Step 6

Put sandwiches into the casserole dish.  Let them swim for about 1 minute on each side to properly absorb enough batter.

Step 7

Heat the Black River Valley Natural Cinnamon Sugar Butter in a large saute pan till melted and pan is hot, and add sandwiches.  Do not crowd pan.  Cook until golden brown, about 3 minutes on each side.  

Step 8

Serve with Black River Valley Natural Cinnamon Sugar Butter and warmed orange syrup. Garnish with powdered sugar, and whipped cream if desired.

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Black River Valley Natural Products Used

Cinnamon Sugar Butter

The childhood favorite - takes you back to Grandma's kitchen.