Cranberry Orange French Toast
If brunch had a love language, this would be it. My Cranberry Orange French Toast takes that sweet, citrusy loaf from Lowe’s and turns it into something golden, buttery, and worthy of a café plate — complete with glossy candied orange slices and a drizzle of homemade orange-cranberry syrup.
🍞 Ingredients
For the French toast:
4 thick slices cranberry orange bread
3 large eggs
¾ cup half-and-half
1 tsp vanilla extract or paste
1 Tbsp orange zest
½ tsp cinnamon
1 Tbsp sugar
A pinch of salt
Butter for frying
For the syrup:
½ cup orange juice
¼ cup maple syrup
¼ cup cranberries (fresh or frozen)
1 tsp orange zest
1 tsp butter
For garnish:
Whipped cream or mascarpone-honey cream
Powdered sugar
Candied orange slices (see below!)
Directions
Whisk eggs, half-and-half, vanilla, orange zest, cinnamon, sugar, and salt.
Dip each slice of cranberry orange bread for about 30 seconds per side.
Cook on medium heat in butter until golden brown and crisp.
Simmer orange juice, maple syrup, cranberries, and zest for 5–7 minutes. Stir in butter to finish.
Plate beautifully: stack the French toast, drizzle with syrup, and top with whipped cream and candied oranges.
🍊 Quick Candied Oranges
Simmer thin orange slices in a mix of ¾ cup sugar + ¾ cup water for 5 minutes.
Arrange on a parchment-lined sheet and bake at 200°F (95°C) for 1½–2 hours, flipping halfway.
Let cool until glossy and slightly crisp.