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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.
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Servings 4 people

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.