The Southfield Store Holiday French Toast

Total Time:
45 min
30 min
15 min

4 servings

  • 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
  • The Southfield Store Apple Cranberry Compote:
  • 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
  • The Southfield Store Pecan Compound Butter:
  • 1/2 cup pecans
  • Kosher salt
  • 2 sticks (16 tablespoons) unsalted butter, at room temperature
  • The Southfield Store Maple Syrup Reduction:
  • 1 cup maple syrup
Watch how to make this recipe.
  • 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!

The Southfield Store Apple Cranberry Compote:
  • 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.

  • Yield: 1 cup

The Southfield Store Pecan Compound Butter:
  • 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.

  • Yield: 1/2 cup

The Southfield Store Maple Syrup Reduction:
  • 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.

  • Yield: 1/2 cup

View All

Cooking Tips
Loading review filters...

    This recipe is featured in:

    Holiday Entertaining