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Fresh/Frozen Cranberries
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CRANBERRY-STUFFED FRENCH TOAST
4 1-inch-thick diagonal slices Italian or French bread
4 tablespoons cranberry sauce (see recipe below)
2 large eggs
½ cup milk
1 tablespoon unsalted butter
Pinch of salt
Confectioners’ sugar for sprinkling
Put bread slices, cut sides down, on a work surface and make a horizontal lengthwise opening in each by cutting to within ¼-inch of opposite side. Spread 1 tablespoon cranberry sauce in each opening and gently press closed. In a flat-bottomed dish, just large enough to hold bread slices in one layer, whisk together eggs, milk, and a pinch of salt. Add stuffed bread slices and soak, turning once or twice, until custard is absorbed, 15 to 20 minutes. In a 9- to 10-inch non-stick skillet heat butter over moderate heat until foam subsides and cook bread slices 5 to 7 minutes on each side, or until golden and crisp. Transfer French toast with a slotted spatula to paper towels to drain briefly and sprinkle lightly with confectioners’sugar. Serve French toast with maple syrup. Serves 2
WHOLE CRANBERRY SAUCE:
1 cup sugar
1/2 cup water
2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES
Boil sugar and water together for 5 minutes. Add washed, stemmed cranberries and boil without stirring until the skins burst. Any extra sauce may be kept refrigerated for up to 2 weeks.
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