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)
  • 0.5 dsp ground cinnamon
  • 25 g soft brown sugar
  • 4 tsp water


  • 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.
  • 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.
  • Spread one side of each slice of bread with softened butter and marmalade and sandwich together.
  • Beat together the eggs and milk or cream in a large shallow bowl.
  • 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.
  • Do not leave the sandwiches in the egg for too long or they will become soggy and difficult to handle.
  • Add the sandwiches to the pan and cook for 4-5 minutes on each side, until golden and crisp.
  • To serve:
  • Drain on kitchen paper and serve hot with the sauce