French Toast with Cranberry and Orange Sauce

A sweet, French favourite


  • 4 slices thick crusty bread
  • 25 g butter (softened)
  • 4 tsp marmalade
  • 3 large eggs
  • 275 ml milk or cream
  • small know of butter for cooking.
  • sauce:
  • 110 g fresh or frozen cranberries
  • grated zest of 1 orange
  • juice of 1 clementine (approximately 2-3 tbsp)
  • 0.50 dsp ground cinnamon
  • 25 g soft brown sugar
  • 4 tsp water


  1. Its a good idea to make the sauce before cooking the French toast. Heat the cranberries, orange zest, Clementine juice, cinnamon, sugar and water in a saucepan until boiling.
  2. Reduce the heat and cook gently for 6-8 minutes until the cranberries soften and burst. If you like smooth sauce, blend in a food processor. Set to one side and keep warm.
  3. Spread one side of each slice of bread with softened butter and marmalade and sandwich together.
  4. Beat together the eggs and milk or cream in a large shallow bowl.
  5. Heat the butter in a large frying pan until hot and sizzling. Then dip the sandwiches into the egg mixture, turning to ensure that each side is thoroughly coated.
  6. Do not leave the sandwiches in the egg for too long or they will become soggy and difficult to handle.
  7. Add the sandwiches to the pan and cook for 4-5 minutes on each side, until golden and crisp.
  8. To serve:
  9. Drain on kitchen paper and serve hot with the sauce


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