Sweetheart French Toast

Gateway Guesthouse

1001 E. Riverside Dr. , Austin, TX 78704 USA


  • 1/4 cup Water
  • 1/4 cup Sugar
  • 1/8 tablespoon Rum
  • 1/8 teaspoon Cinnamon
  • 1 pinch Nutmeg
  • 1 pinch Allspice
  • 1 pinch Salt
  • 1/2 cup Heavy Whipping Cream
  • 6 Eggs
  • 8 slices High Quality Rustic or Sweet Bread
  • 3/4 tablespoon Clarified Butter or Canola Oil
  • 4 Egg Yokes
  • 1/2 cup Sugar
  • 2 teaspoons All Purpose Flour
  • 1 1/2 cup Whole Milk
  • 1/8 bag Frozen Cranberries
  • 1 Medium Orange Zest & Juice
  • 1 Cinnamon Stick
  • 1 Granny Smith Apple, peeled, cored & sliced
  • 3/4 cup Light Brown Sugar
  • 3/4 cup Honey
  • 1 cup Heavy Whipping Cream


  1. French Toast Day before In a saucepan, heat water, sugar and rum until sugar is dissolved, making a simple syrup Pour syrup into a mixing bowl and mix in spices, cream and eggs until well blended Single layer the bread into a flat pan Pour liquid mixture over bread Cover and refrigerate over night
  2. French Toast: Day of: Day of: Heat oil in a fry pan until very hot and little bubbles form Fry 3-5 minutes per side, until golden brown on each side Transfer toasts to a paper towel to dry Spread a layer of Creme Angeles on two places Top with French Toast, Compote and whipped cream
  3. Creme Anglaise: Whip yokes, sugar and flour into a yellow color and ribbon-like consistency off a spoon Bring milk to boil over low heat in a good saucepan Whisk heated milk into sugar mixture Transfer mixture to a high quality saucepan and cook over medium-low heat until it thickens Pass through a sieve into a bowl Can be served at this point or chilled for service some time later.
  4. Cranberry Compote: Heat cranberries, orange zest, orange juice, cinnamon sticker, apple, brown sugar and honey in medium saucepan, over medium high heat, 30-60 minutes until cranberries break and ingredients come together Can be served at this point or chilled for service some time later.
  5. Whipped Cream: Pour cream into a chilled metal bowl and whip to soft peaks Keep in refrigerator until ready to use
About this recipe:

Sweetheart French Toast