Daily Archives: February 2, 2012

French Toast with Fresh Cranberry Syrup, (Made with Whole Wheat Banana Blueberry Nut Bread)

Another Leftover Delight recipe. Such a comforting and delicious way to have French Toast. Made with leftovers from my “Whole Wheat Banana Blueberry Nut Bread” and leftover Fresh Cranberry Sauce from Thanksgiving I had in my freezer.

French Toast Ingredients:   4 servings

  • 1/2 a loaf of “Whole Wheat Banana Blueberry Nut Bread”, cut in 1/4″ thick slices
  • 3 eggs
  • 1/4 tsp cinnamon
  • 2 Tb unsalted butter, diced

Whisk the eggs and cinnamon together until completely combined for an egg wash. Heat a medium skillet over medium heat, dot with butter, reduce heat to medium-low and melt. Place a slice of the Whole Wheat Banana Blueberry Nut Bread in the egg wash and coat both sides. Drain off excess egg wash, place in skillet and fry over medium-low heat until lightly browned on both sides. Dot with more butter when needed.

Cranberry Syrup Ingredients:

  • 3/4 cup frozen, homemade fresh cranberry sauce
  • 1/4 cup store-bought maple syrup
  • 1 tsp cornstarch, dissolved in a couple of tablespoons of cold water

In a small sauce pan or skillet heat the frozen cranberry sauce of medium-low heat. Once it has defrosted and becomes warm stir in the store-bought maple syrup. Whisk a couple spoonfuls of this mixture into your cornstarch mixture. Increase the cooking temperature to just over medium, stirring constantly, just as it starts to bubble, stir in the cornstarch mixture. Thoroughly mix the ingredients, remove from heat and let sit until it thickens slightly. Pour into a small serving pitcher.

Serving Suggestions: I love to sprinkle the French Toast with powdered sugar and spoon the Cranberry Syrup over it. Serve on a beautiful plate for a special occasion breakfast. Or serve with whip cream atop the Cranberry Syrup, turning this French Toast into a dessert.


Posted by on February 2, 2012 in Breakfast, Left-Over Delights


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