Challah French Toast stuffed with Boozy Cranberries

On Saturday, my friend Stacey came over for breakfast with her 6 month old son, Myer, and brought home made challah! I made challah French toast and served it with boozy cranberries I made earlier that week. But with a little boy in my condo, there wasn't too much time for arranging and photographing the food.

So yesterday, I decided to make Challah French Toast Stuffed with Boozy Cranberries and share the recipe/photos with you.

First, what are boozy cranberries? Here's what I did: in a pan, combine 16 ounces of fresh cranberries with 2 tablespoons sugar and 1.5 ounces Whip Cream Naked Jay Vodka.

Cook the mixture till the cranberries have softened and burst, and most of the liquid has been soaked into the berries. This is not your typical cranberry sauce: it's tart, boozy and has a slight hint of vanilla. Try it! {not only is it great in this Challah French Toast, but it's also delicious spread on sandwiches}

Challah French Toast stuffed with Boozy Cranberries
Ingredients for 2
2 1" slices of challah
1 egg
2 tablespoons orange juice
splash of vanilla
boozy cranberries to taste
neutral oil or butter for cooking

Directions
1. Make a slit in the challah slice and fill it with boozy cranberries.
2. Whisk together the egg, orange juice and vanilla. Submerge the stuffed challah into the mixture.
3. Heat a pan with oil or butter and cook challah French toast for 2-3 minutes on each side.

before

after

I served the Challah French Toast with a dusting of powdered sugar for a bit of sweetness. Of course you can use any jam you like instead of boozy cranberries.What are you waiting for? Make this for dinner tonight!

How are you using up leftover cranberry sauce?