| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3 eggs
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Zest of one orange
- 1 tablespoon clarified butter
- 8 slices Challah bread, cut into 1-inch-thick slices
- Apple Cranberry Compote, recipe follows
- Pecan Compound Butter, recipe follows
- Maple Syrup Reduction, recipe follows
- 1/4 cup powdered sugar, for garnish
- 1 cup fresh or frozen cranberries
- 1/2 cup fresh-squeezed orange juice
- 3 tablespoons granulated sugar
- Zest of one orange
- 3 Granny Smith apples, peeled and cut into a 1/2-inch dice
- 1/2 cup pecans
- Kosher salt
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1 cup maple syrup
Instructions
- Whisk together the eggs and heavy cream in a large bowl and add the granulated sugar, cinnamon, nutmeg, vanilla and orange zest and whisk again.
- Heat some clarified butter in a large skillet over medium-high heat. Dip four slices of the Challah into the egg mixture until soaked through. Immediately place each slice onto the hot skillet. Fry until golden brown, 2 to 3 minutes per side, and set aside. Repeat with the remaining 4 slices of bread.
- Cut each piece of French toast in half diagonally and plate four halves per serving. Top with Apple Cranberry Compote, a scoop of Pecan Compound Butter and a light drizzle of the Maple Syrup Reduction. Dust with powdered sugar and enjoy!
- Add the cranberries, orange juice, sugar, orange zest and apples to a large skillet and cook over medium heat for about 10 minutes, or until the apples are cooked as desired.
- Preheat the oven to 325 degrees F. Place the pecans on a cookie sheet and bake for about 10 minutes, or until they become aromatic and heated through. Salt immediately while still hot. Allow the pecans cool completely.
- Once the pecans are completely cool, chop them up into small pieces and add to the butter, until incorporated. Set aside until ready to serve, or refrigerate.
- Place the maple syrup in a small saucepan and heat over low heat until reduced by one-half. Use sparingly to top off French toast.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1333 |
| Total Fat | 78 g |
| Saturated Fat | 41 g |
| Carbohydrates | 150 g |
| Dietary Fiber | 10 g |
| Sugar | 96 g |
| Protein | 15 g |
| Cholesterol | 332 mg |
| Sodium | 1333 mg |
Reviews
This looks fabulous! I’m looking for suggestions of making this in a pan and baking it so I don’t have to make individuals while serving for a larger party. Any suggestions on alterations to the recipe for a baked version would be welcome!
Didn’t know what to make for dinner tonight, to cold to BBQ pirk I purchased. Saw this this morning and thought yes, that’s it. My family loved it. Definitely will make French Toast this way from now on. Thank You Ina once again.
fabulous !!! everyone loved it and the compote too
I saw this episode a few weeks ago and knew this was going to be Christmas brunch. This was nothing short of a fabulous start to the day. Each component contributed perfectly to the overall flavors of the dish. I love the very small but sweet notes of the concentrated syrup, the freshly toasted pecans that sing in that butter, and the toast + compote are united with lovely orange zest. I loved this meal.