Cinnamon Orange Stuffed French Toast with Cranberry Sauce

Serving Size: 4

This Cinnamon Orange Stuffed French Toast is served with a quick homemade Cranberry Sauce for a tangy and sweet breakfast treat!

Cranberry Sauce

  • 7 Ounce fresh cranberries
  • Zest from ½ an orange, finely grated
  • ½ - ¾ cup sugar, depending on how tangy you want your sauce to be
  • Juice from one orange (about ½ cup)
  • 0.25 cup water
  1. Start with making the cranberry sauce. Add all ingredients to a small saucepan and bring to the boil. Reduce to a simmer and cook until the cranberries are cooked and the liquid has thickened into a syrup.

French Toast

  • 1 cup flour
  • 1 cup milk
  • 2 large eggs
  • 2.5 tsp ground cinnamon, divided
  • Zest from ½ an orange, finely grated
  • 2 Tbsp powdered sugar
  • 1 cup Mascarpone cheese (or substitute cream cheese)
  • 8 large slices white bread
  1. Meanwhile, make the French Toast. Start by making the filling. In a small bowl mix together the Mascarpone cheese, powdered sugar, orange zest and 2 teaspoons cinnamon. Set aside until ready to assemble.
  2. To make the batter whisk together the eggs, milk, flour and remaining ½ teaspoon cinnamon in a large bowl.
  3. Spray a large nonstick frying pan with cooking spray and heat over medium-high heat. Divide the Mascarpone filling evenly between 4 slices of bread. Make sure to leave half an inch on all edges to avoid spilling. Top with the remaining bread and gently push down the edges to seal.
  4. One at a a time, dip the stuffed toast into the batter and generously coat (this can get a bit messy). Cook in the hot frying pan until both sides are golden and puffy.
  5. Serve hot with the cranberry sauce.

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