For the compote:

  • 2 cups fresh cranberries
  • 3 tablespoons fresh orange juice
  • Zest of 1/2 orange
  • 1 cup raw or demerara sugar
  • 1 cinnamon stick
  • 1 vanilla bean, seeds scraped, and pod reserved


For the French toast:

  • 1 loaf brioche, slice into 1-inch slices
  • 3 eggs
  • ½ cup heavy cream
  • Pinch salt
  • Butter, for grilling
  • Mascarpone, for serving
  • Good maple syrup, for serving


Make the compote:

  1. In a medium saucepan, combine the cranberries, orange juice, zest, sugar, cinnamon stick, and spent vanilla bean.
  2. Cook for 10 minutes, until the berries begin to pop.

While the compote cooks, make the French toast:

  1. Whisk together the eggs, cream, vanilla bean, and a pinch of salt
  2. Heat a skillet over medium high heat and add 1 tablespoon butter for every two pieces of French toast it will accommodate; swirl butter around to cover surface.
  3. Dip a slice of bread in the custard; flip and repeat. Add to griddle, and grill until golden (approximately 90 seconds) on one side; flip and repeat.
  4. Serve with the cranberry compote, mascarpone cheese, and a generous amount of good-quality maple syrup.

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