Cranberry Red Wine French Toast- Fall 2020 Bonus Recipe

Updated: Oct 16, 2020


Who needs to go out for brunch when you can make a 5-star, gourmet brunch at home?


This bonus recipe was created the day after our Christmas in July party. We had leftover Cranberry Goat Cheese Log, with most of the red wine sauce removed, leftover french bread, red-wine, and all of the other ingredients in our refrigerator and cabinet #praisehands.


Ingredients


1 cup Cranberry Goat Cheese Log with most of the Cranberry and Red Wine Sauce removed

Butter (for frying french toast)

6 slices of french or italian bread, cut in 2 in. thick slices.


For French Toast Batter

1 egg

2 egg whites

1 cup heavy cream

1 tsp vanilla

3 TBS maple syrup

½ tsp cinnamon


For Red Wine Maple Syrup:

¾ cup red wine (we like pinot noir, shiraz, or any dry- semi sweet red wine)

¼ cup + 2 TBS Maple Syrup

1 TBS Butter


For the slurry:

½ TBS cornstarch

½ TBS cold water



Instructions


First, start on your red-wine maple syrup.


Bring wine and ¼ cup + 2 TBS maple syrup to a low boil and continue to boil for 5 minutes. Meanwhile create your slurry by combining your cornstarch and cold water. After you’ve let your wine and syrup boil for 5 minutes, add your slurry and continue to boil until your sauce has thickened like a syrup. Remove from heat and finish with 1 TBS of butter


For your french toast batter.


Beat the 1 egg plus 2 egg whites in a medium bowl. Then add heavy cream, vanilla, maple syrup, and cinnamon and mix very well. Set aside until you are ready to dip your french toast pieces.


For the french toast:


Cut a long slit on the top, middle slice of each piece of bread, to create a pocket to fill your bread. Do not make your slit too deep or too wide. Place about 2 tbs of filling inside each piece of bread.


Melt a generous amount of butter in a non-stick skillet over medium-high heat.


Place only the amount of french toast pieces into your batter, that your skillet will fit. If your skillet will only fit 2 pieces, only start dipping 2 pieces. Place each piece of stuffed french toast into the batter, leaving each side in the batter for 20-30 seconds. Place the french toast into the hot skillet with butter and fry on each side, for about 2-3 minutes until batter is cooked and each side is golden brown. We like to turn the french toast on the other two, edge, or short sides briefly using a tong so that all of the bread is browned.


Serve your french toast with your Red Wine Syrup, and powdered sugar!


We hope you like this french toast as much as we do! If you make it, take a picture and tag us @yellowhousevibes


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