Panko Crusted Cranberry Nut Foccacia French Toast
Serves: 1
  • 3 - 4 slices of cranberry nut foccacia (store bought is fine, I used Ace Bakery)
  • 1 egg
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons of milk
  • ½ cup panko crumbs
  • butter for frying
  • Garnish - Hot Bourbon Maple Syrup, pepitas and dried cranberries
  • For the Maple Syrup
  • 1 cup pure maple syrup
  • 1½ teaspoons of brown sugar
  • 2 tablespoons of bourbon
  • ½ teaspoon of vanilla extract
  1. For the maple syrup:
  2. Mix the syrup, brown sugar, bourbon and vanilla in a small pot and bring to a boil (stirring to dissolve the brown sugar). Once brought to a boil, reduce heat to low and let simmer for 15 minutes (no need to stir throughout, although I gave it a stir once or twice during). Then turn off heat but leave pot on the stove to allow to cool slightly while you make your French toast
  3. Prepare an iron skillet with a 1 tablespoon of butter over medium high heat.
  4. Whisk together eggs, vanilla, salt and milk in a shallow dish.
  5. Place panko crumbs in another shallow dish.
  6. Dip sliced bread into egg mixture and then into panko crumbs, pressing them to the bread to adhere.
  7. Fry in butter until golden and crispy on both sides.
  8. Serve with hot maple syrup, pepitas and cranberries.