“IT LOOKED LIKE THE WORLD WAS COVERED IN A COBBLER CRUST OF BROWN SUGAR AND CINNAMON.”—Sarah Addison Allen THE RECIPES
Cinnamon French Toast with Cranberry Compote and Crème Fraîche Whipped Cream
Makes 4 to 6 servings
2 cups heavy whipping cream, divided2 large eggs4 tablespoons melted unsalted butter, divided¼ cup all-purpose flour5 tablespoons granulated sugar, divided1½ teaspoons vanilla extract, divided1¼ teaspoons ground cinnamon, divided¼ teaspoon ground nutmeg¼ teaspoon kosher salt1 (16-ounce) loaf challah, cut into (½-inch thick) slices (approximately 16)2 tablespoons crème fraîcheCranberry Compote (recipe follows)
1. Preheat oven to 200°.
2. In a medium bowl, combine 1½ cups cream, eggs, 2 tablespoons butter, flour, 3 tablespoons sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, nutmeg, and salt; whisk to combine well.
3. In a 12-inch nonstick skillet, melt 1 tablespoon…
