Sweet Cranberry and Stracchino-Stuffed French Toast
Indulge in this ultimate breakfast treat combining all your favorite breakfast staples: whipped cream, zesty cranberries, cinnamon sugar, and your new favorite, stracchino cheese.
Ingredients
WHIPPED CREAM
- 1 cup heavy cream
- 1 tablespoon powdered sugar or to taste Pinch of salt
- 1/4 vanilla bean halved and scraped
CRANBERRY FILLING
- 2 cups cranberries
- 1/2 cup sugar
- 1/2 cup red wine
- 1 orange zested and juiced
- 1 cinnamon stick
- 1/4 cup Brandy
- 1/2 vanilla bean halved and scraped
FRENCH TOAST
- 4 large eggs
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons whole milk
- 8 slices brioche cut 1/2-inch thick
- 8 ounces stracchino softened
- 4 tablespoons cranberry filling divided
- 4 tablespoons unsalted butter divided
- Maple syrup optional
Instructions
WHIPPED CREAM
- Whisk heavy cream, powdered sugar, salt, and vanilla in a bowl until soft peaks form. Refrigerate until needed.
CRANBERRY FILLING
- Add all ingredients to a small pot and bring to a simmer over medium heat.
- Reduce to low and cook for 45 minutes or until filling thickens. Remove cinnamon stick and set filling aside.
FRENCH TOAST
- Heat oven to 375°F.
- Whisk together eggs, sugar, cinnamon, and whole milk in a small bowl.
- Arrange brioche on a cutting board and spread stracchino on each slice. Add a tablespoon of cranberry filling on 4 slices. Top with the remaining slices to create 4 sandwiches.
- Dredge each sandwich in the egg mixture until completely coated. Gently shake to remove excess.
- Melt 1 tablespoon of butter in a large sauté pan over medium-high heat. Add a sandwich to the pan and cook 1 minute on each side, or until golden brown. Repeat with remaining sandwiches.
- Place French toasts on a baking sheet and bake in the oven for 5 minutes. Garnish with whipped cream, cranberry filling, and maple syrup.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
