1. In saucepan, melt butter and cook cranberries over medium heat. Add honey and continue cooking until cranberries are soft and honey has thickened, about 3 minutes. 2. Meanwhile in a wide, shallow dish, beat eggs with sugar, milk and vanilla. 3. Melt butter in 2 large non-stick pans to coat pans. 4. Dip each slice of bread into egg mixture, several seconds per side. Bread should be well-coated but not saturated. Cook immediately, 3 - 5 minutes per side, depending on thickness and desired level of doneness. 5. Arrange as follows on 4 serving plates; honey-cranberry sauce on plate then 1 slice french toast, top with sliced brie and cranberries, another piece of french toast, top with honey cranberries plus an artfully placed wedge of brie and a nice drizzle of sauce. 6. Serve with warm honey if desired. 7. NOTE: French toast may be prepared ahead and reheated in oven. Honey Cranberries may be served cold or re-heated in microwave oven. Also, Honey Cranberries may be frozen and thawed. ---------------------------------------------------------------------------
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Ingredients
