Wednesday, January 14, 2009

Cranberry Loaf French Toast

I was about to make breakfast at my aunt's house this weekend when I discovered a loaf of cranberry bread. I don't particularly love any kind of loaf, but I love to do this little breakfast trick - Who would want regular French Toast when they could have Cranberry French Toast? With a little bit of peppered bacon for spice to complement the sweetness of this dish and a strong cup of coffee, this makes the perfect breakfast.

I've also tried this recipe with chocolate-chip banana bread garnished with slices of fresh banana. Pound cake works great too with fresh field berries or cherries.

Cranberry Loaf French Toast

2 Eggs
3 tbsp. milk or cream
1/2 tsp. cinnamon
1 tsp. vanilla

2 slices of cranberry loaf
Dried cranberries and orange zest to garnish
Maple syrup


Boil the kettle and rehydrate the died cranberries to make them plump. Whisk together first 4 ingredients. Dip the loaf in the egg mixture and let sit until well absorbed. Fry on med heat until egg is cooked. Drizzle w/ maple syrup, cranberries and orange zest.

For peppered bacon, simply grind big chunks of black pepper over the bacon as it cooks.

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