After a busy Christmas Day of cooking, opening presents and having your family round, this French toast will end your day perfectly! The bread can be made in advance, put in freezer, and you don’t have to think about it until the big day. Serve it with a spoonful of yoghurt and a drizzle of honey and enjoy.
Cranberry and Orange French Toast
Makes 1 loaf
- 200g strong flour
- 200g plain flour
- 12g yeast
- 1 tsp salt
- 50g sugar
- 2 eggs
- 150ml milk
- 100g dried cranberries
- 3 tbsp preserved orange
French toast mixture:
- 1 egg per slice of bread
- 1 tsp vanilla extract
- Mix the two flours together with the yeast, salt and sugar.
- Using your hand, blend the dry ingredients together.
- Add the eggs and milk, then mix to a soft dough.
- Transfer the bread mix to a clean work surface and knead for 5-10 minutes.
- When the dough is smooth and stretchy return to the mixing bowl and cover with cling film.
- Leave the dough to prove for 1 hour or to double in size.
- After proving tip the dough onto a work surface and knead in the cranberries and orange
- Place the dough in the in a smart ceramic loaf tine, cover in cling film and prove for a further 30-45 minutes.
- Preheat your oven to 170 degrees
- After proving brush the bread with an egg was and place in the oven for 45-55 minutes or tap on the bottom the bread, if it sounds hollow, it’s fully cooked.
- Let the bread cool and cut into 1 1/2cm slices
- Whisk as many eggs as you need (depending on how many slices you have cut) and add the vanilla extract
- Dip each side of the bread in the egg and then sit the bread in the egg to soak it all up.
- Preheat a pan on a medium heat with butter.
- Once the pan has heated up, fry each side of the French toast until it’s golden brown.
Serve with yoghurt, syrup or honey.