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French Toast with Maple Cranberry Compote
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Ease of Preparation: Moderate

Preparation Time: 30 min
Plus overnight refrigeration

Cook Time: 46 min

Servings: 12

Recipe By: Test Kitchen

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French Toast with Maple Cranberry Compote

This yummy French toast is perfect for breakfasts and brunches. Most of the ingredients are prepped the night before, so baking the next day is a cinch. (It's a good idea to make the compote ahead of time, too.)

French Toast
4 cups eggnog
4  extra large eggs
1/2 teaspoon Simply Organic Ground Nutmeg
1 teaspoon Simply Organic Ground Cinnamon
1 loaf (16-ounces) French bread, sliced into 24 pieces
1/2 stick salted butter, melted
2 cups apple cider
5 tablespoons Frontier Maple Syrup Granules
1 teaspoon Simply Organic Ground Cinnamon
1 tablespoon brown sugar, packed
1 stick salted butter, divided
4  sweet apples, cored and diced (peeled if desired)
2 cups cranberries (frozen or fresh)
1/3 cup Frontier Organic Cane Sugar (or to taste)
1. Whisk eggnog, farm-fresh eggs, and spices together in large bowl.
2. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour eggnog mixture over bread, dividing equally. Cover dishes and refrigerate overnight.
3. Preheat oven to 450 degrees.
4. Generously apply melted butter to 2 large-rimmed baking sheets. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer.
5. Place 2 French toast slices on each of 12 plates. Serve with Maple Cranberry Compote (directions below).

For the Maple Cranberry Compote:
1. Whisk apple cider, maple syrup, cinnamon, and brown sugar (can substitute Sucanat) in a large heavy saucepan. Boil over high heat until reduced to 1 cup, about 15 to 20 minutes. Add 4 tablespoons Organic Valley butter; whisk until melted. Remove from heat.
2. Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 4 minutes. Add cranberries and sugar. Stir until cranberries begin to pop, about 3 to 5 minutes. Stir in reduced apple cider/maple syrup mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired.
3. Keep warm until ready to serve, or make ahead, refrigerate, and reheat at serving time. Transfer compote to bowl and serve.
Chef Suggestions
Our Breakfast Butter is a great way to top off this delicious dish.

Serve with a warm mug of Simply Organic Mulled Cider.

For a more crisp French Toast, broil for a couple of minutes or cook on a griddle rather than in the oven.

Compote can be made one day ahead. Simply cover and refrigerate. When ready to serve, stir over medium heat until heated through.
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Cinnamon wins all popularity contests in the spice world. From the ancient Egyptian tomb to the modern-day kitchen cupboard, its warm, sweet, earthy flavor and scent has been prominent. Use it to add a depth of flavor to sweet and savory dishes alike.

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Nutrition Facts
As prepared, each serving contains 450 calories, 17g total fat, 140mg cholesterol, mg sodium, 65g total carbohydrate and 12g protein.

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